Simple homemade Crepes filled with a sweet honey whipped cream and accompanied by a warm blueberry sauce. One of my family’s favorite weekend breakfast meals.
You know how most mornings are meant for quick things, like cereal?
Well… some mornings should totally be without cereal. I think weekend-mornings should be welcomed with a stack of crepes. Especially these Blueberry Sauce Crepes. 😋
The Honey Whipped Cream should also make it to your mouth as soon as possible. I spooned half of it into the crepes and the other half straight to mah belleh. It was a Sunday… Sunday calories and carbs don’t count. 😉
What are Crepes?
Crepes are the European cousin of pancakes. Similar batter, 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 a variety of fillings, from the simplest with only sugar or Nutella, to a delicious savory filling with soft brie or feta cheese.
Though Crepes may have originated in France, they’ve become popular in all parts of Europe and are often served in many restaurants across the world.
EASY CREPES RECIPE
A basic Crepes recipe contains milk, eggs, sugar, salt 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.
INGREDIENTS FOR CREPES
- All-Purpose Flour
- Lemon juice
- Pure Vanilla Extract
- Cooking Spray
HOW TO MAKE CREPES
- I start by simply whisking the flour with the salt in a medium bowl and combine that with milk, eggs, lemon juice, and vanilla.
- Next, and what could be the most important part: let the batter rest for at least 15 minutes. Or, cover and refrigerate for up to 2 days.
- Grease a nonstick pan with cooking spray and set over medium heat.
- Grab 1/3 cup of the batter and add it to the heated pan; swirl the batter around so to completely cover bottom of pan. Tip: Use a measuring cup to measure and pour out the batter.
- Cook until edges curl up, about 2 minutes; flip and continue to cook for a minute, or until golden brown.
- Repeat with remaining batter; you should get about 12 to 15 crepes with this recipe.
In the meantime, prepare the blueberry sauce.
- First, you want to combine 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
Prepare the Honey Whipped Cream
- Pour the heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken. Next, add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter.
Assemble the Crepes
Crepes may be assembled 2 ways. Either rolling them up into a long crepe or folding them into triangles.
- Rolled: 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.
- 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 evenly in half. Take the folded crepe and fold it into three, creating a triangle.
How to Store Crepes
- Wrap completely cooled crepes with foil or plastic wrap and store in refrigerator for 2 to 3 days.
Can you freeze crepes?
- Yes, crepes can be frozen. 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.
How to reheat?
- First, cover with a damp paper towel and microwave on 50 percent power for 1 minute.
- Then, fill and reheat by microwaving them one at a time in 30-second increments.
- You can also reheat the blueberry sauce on its own by adding a tablespoon of two of water while you warm it over medium-low heat.
Why are my crepes soggy?
- Make sure you’re working with a warm pan. Adding batter to a cool pan can result in soggy crepes.
- Serve crepes immediately or place a layer of waxed paper between each one to prevent them from becoming soggy. If you stack them when they’re hot, the steam will make them all soggy.
Do I need a crepe maker to make crepes?
- No, you do not need to have a crepe maker. Simply use a nonstick skillet and make sure to spray it with nonstick cooking spray while making the crepes.
TOOLS USED IN THIS RECIPE
- 1-1/2 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
- 1 pint blueberries
- 1/2 cup sugar
- 1/2 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup cold heavy whipping cream
- 4 tablespoons honey
- In a medium bowl, whisk together flour and salt; set aside.
In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and beaten eggs.
Gradually add milk mixture to flour mixture, whisking until completely smooth and no lumps appear.
Set aside for 15 minutes. You can also cover it and refrigerate for up to 2 days.
Combine 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 juices are bubbly and fruit is tender.
- Remove from heat and set aside.
Pour cold heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken.
- 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.
Lightly grease a large nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat.
Add 1/3-cup batter to the pan and swirl to completely cover bottom of pan.
Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 minutes.
- Flip the crepe and continue to cook for 1 more minute, or until lightly browned.
- Remove crepe from skillet and repeat with remaining batter.
- Coat pan with cooking spray in between each crepe.
Spread the Honey Whipped Cream on each crepe.
- Roll or fold the crepe and top with the blueberry sauce.
You can also reheat the blueberry sauce on its own by adding couple tablespoons of water while you warm it over medium-low heat.