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This simple crepe recipe creates delightful Blueberry Crepes using pantry ingredients. They are perfect for breakfast or brunch with a sweet or savory filling!
5 Star Review
“My first attempt with crepes and it was delicious. I used white whole wheat flour for the crepes and reduced the sugar for the blueberry compote. Also, substituted the whipped cream with Greek yogurt mixed with honey.” – Lindy G.
These easy homemade blueberry crepes are one of my family’s all-time favorite breakfast recipes! Sure, weekdays are for quick grabs like cereal or protein oatmeal, but when the weekend rolls around? That’s crepe time. We’re big breakfast people over here, and whether it’s lemon ricotta pancakes, raspberry muffins, a fluffy frittata, or a cozy plate of crepes, we go all in. These thin, tender crepes are filled with honey whipped cream and topped with warm blueberry sauce. They are the perfect way to slow down and savor the morning.
What are Crepes?
Crepes are the European cousin of pancakes. The batter is similar, but the main difference is that pancake batter has a raising agent – baking powder or baking soda – whereas Crepe batter does not include a raising agent. This is why pancakes are thick and fluffy and crepes are thin and flat. There are two types of crepes: sweet and savory. They are served with various fillings, from the simplest with only sugar or Nutella to a delicious savory filling with soft brie or feta cheese.
Ingredients for Blueberry Crepes
A basic crepes recipe features milk, eggs, and flour. I love that they turn out thin but don’t break apart, don’t have holes, and are so easy to work with. I’ve included a few quick notes on each ingredient below, but please scroll down to the recipe card when you’re ready to get started!
- All-Purpose Flour – The base of your batter. It gives the crepes structure while keeping them tender and pliable.
Pinch of Salt – Just a touch to balance the sweetness and enhance the flavor.
Milk – Makes the batter silky smooth. I use regular milk, but dairy-free options work too.
Fresh Lemon Juice – Adds a hint of brightness and helps tenderize the batter.
Pure Vanilla Extract – For that warm, cozy flavor in every bite.
Eggs – Bind everything together and add richness.
Cooking Spray – Keeps your pan greased without overdoing it. Helps you get that perfect golden edge every time.
How to Make Blueberry Crepes
- Make the batter. Whisk the flour with the salt in a medium bowl and combine that with milk, eggs, lemon juice, and vanilla.
- Let it rest. Next, let the batter rest for at least 15 minutes. Or cover and refrigerate for up to 2 days.
- Prep your tools. Grease a nonstick pan with cooking spray and set over medium heat.
- Pour the batter. Take 1/3 cup of the batter and add it to the heated pan; swirl the batter around to completely cover the bottom of the pan. Tip: Use a measuring cup to measure and pour out the batter.
- Cook and Flip. Cook until the edges curl up, about 2 minutes; flip and continue to cook for a minute or until golden brown.
- Repeat. You should get about 12 to 14 crepes with this recipe.
- Make the blueberry sauce. Combine the blueberries, sugar, lemon zest, and lemon juice in a nonstick frying pan. Cook over medium-low heat for 10 minutes or until juices are bubbly and fruit is tender.
- Make the honey whipped cream. Pour the heavy cream into a large mixing bowl and beat on medium speed until it thickens. Next, add honey and continue to beat until soft peaks form. Taste it and add more honey if you like a sweeter cream.
How To Fold Crepes
Crepes may be assembled two ways: either rolling them up into a long crepe or folding them into triangles.
- To Roll the Crepes: Spread your honey whipped cream in a thin, even layer to the edges of the crepe. Use a knife or rubber spatula to smooth it out, and make sure that the filling reaches the very tip of the crepe. Add blueberry sauce and fold toward the center to cover the filling and roll away from you until you get to the end.
- Fold the Crepes in a Triangle: Spread a thin, even layer of the honey whipped cream over the crepe using a knife or rubber spatula to smooth it out, reaching the very tip of the crepe. Add blueberry sauce and fold it evenly in half. Take the folded crepe and fold it into three, creating a triangle.
Katerina’s Recipe Tips
- Batter Consistency: The batter should be thin, similar to heavy cream. If it’s too thick, your crêpes may end up more like pancakes. You can adjust the consistency by adding a little more milk or water.
- Rest the Batter: Allow the batter to rest for at least 15 minutes before cooking. You can also refrigerate the batter for up to 2 days.
- Preheat the Pan: Ensure your pan is warm before adding the batter. Soggy crepes often result from pouring batter into a cool pan.
- Use a Ladle or Measuring Cup: For consistent sizes and thickness, use a ladle or a measuring cup to add the batter to the pan.
- Swirl the Pan: Immediately after adding the batter, lift and tilt the pan in a circular motion to spread the batter thinly and evenly across the surface.
- Cook on Medium Heat: Too high heat can burn the crêpes, and too low heat can make them tough. Medium heat is generally ideal.
- No Crepe Maker Needed: You don’t require a specific crepe maker. A nonstick skillet works fine. Remember to spray the pan with nonstick cooking spray when making the crepes.
- Serving Tips: Serve crepes immediately for the best taste. If you need to stack them, place a layer of waxed paper between each crepe to prevent sogginess. Avoid stacking hot crepes directly on each other as the steam can make them soggy.
- Experiment with Fillings: Crêpes are versatile. Feel free to experiment with different fillings, both sweet, like fruit, chocolate, or whipped cream, and savory, like cheese, ham, or spinach.
How to Store Extras
- Fridge: Wrap completely cooled crepes with foil or plastic wrap and store in refrigerator for 2 to 3 days.
- Freezer: To freeze, separate crepe layers with wax paper and put in a tightly sealed container. Thaw them completely and reheat when ready to be enjoyed.
- To reheat: First, cover the crepe with a damp paper towel and microwave for 20 seconds. Then, fill the crepes and reheat by microwaving them one at a time in 30-second increments.
Delicious Breakfast Recipes
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Blueberry Crepes
Ingredients
For the Crepes
- 1½ cups all-purpose flour
- pinch of salt
- 2 cups milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon pure vanilla extract
- 2 eggs, lightly beaten
- cooking spray
For the Blueberry Sauce
- 1 pint blueberries
- ½ cup granulated sugar
- ½ tablespoon lemon zest
- 1 tablespoon lemon juice
For the Honey Whipped Cream
- 1 cup cold heavy whipping cream
- 4 tablespoons honey
Instructions
- Whisk the dry ingredients. In a medium bowl, whisk together the flour and salt; set aside.
- Mix the wet ingredients. In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and beaten eggs.
- Combine. Gradually add the milk mixture to the flour mixture, whisking until completely smooth and no lumps appear.
- Rest. Set aside for 15 minutes. You can also cover it and refrigerate for up to 2 days.
- Cook down the blueberries. Meanwhile, combine the blueberries, sugar, lemon zest, and lemon juice in a nonstick frying pan. Cook over medium-low heat, stirring frequently, for 10 to 12 minutes or until the juices are bubbly and the fruit is tender. Remove from heat and set aside.
- Make the whipped cream. Add the cold heavy cream to a large mixing bowl and beat on medium speed until it thickens. Add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter. Cover and refrigerate until ready to use.
Make the Crepes
- Prep the pan. Lightly grease a large nonstick frying pan or a crepe pan with cooking spray and set over medium heat.
- Cook. Add 1/3 cup batter to the pan and swirl to cover the bottom of the pan completely. Cook until the edges of the crepe curl up, and the underside of the crepe is golden brown; about 2 minutes. Flip the crepe and continue to cook for 1 more minute or until lightly browned.
- Continue with the rest of the batter. Remove the crepe from the skillet and repeat with the remaining batter, coating the pan with cooking spray between each crepe.
- Assemble and serve. Spread some of the honey-whipped cream over each crepe. Roll or fold the crepe in a triangle and top with the blueberry sauce, and serve.
Notes
- Batter Consistency: Thin batter is key; it should be as thick as heavy cream. Add a little more milk if it’s too thick.
- Rest the Batter: Rest the batter for at least 15 minutes before cooking.
- Make Ahead: Make the batter up to 2 days ahead of time and keep it covered in the refrigerator until ready to use.
- Preheat the Pan: Warm the pan before cooking.
- Swirl the Pan: Spread the batter evenly by swirling the pan after pouring in the batter.
- Medium Heat: Cook crêpes over medium heat to prevent burning.
- Fillings: Experiment with sweet and savory fillings to find what you like.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Hi I was thinking of making these for dessert and was wondering if they can be put together ahead of time and kept in the frig or will that make the crepes soggy? Thanks
Super easy and delicious! Thanks for the great recipe!
Thank YOU! I am very glad you enjoyed it! 🙂
This is amazing! Thanks!
Thank YOU! 🙂
These crepes look amazing 🙂
Thank YOU, Jessica! 🙂
My first attempt with crepes and it was delicious. I used white whole wheat flour for the crepes and reduced the sugar for the blueberry compote. Also, substituted the whipped cream with Greek yogurt mixed with honey.
These sound amazing! Pinning now and I will be making them this weekend! Thank you 🙂