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stack of crepes topped with blueberry sauce

Blueberry Sauce Crepes with Honey Whipped Cream

Katerina | Diethood
Soft and silky Crepes filled with a sweet Honey Whipped Cream and accompanied by a warm Blueberry Sauce.
Servings : 12 crepes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


For the Crepes
  • 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
For the Blueberry Sauce
  • 1 pint blueberries
  • 1/2 cup sugar
  • 1/2 tablespoon lemon zest
  • 1 tablespoon lemon juice
For the Honey Whipped Cream
  • 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.
In the meantime, prepare the blueberry sauce.
  • 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.
Prepare the Honey Whipped Cream
  • 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.
Make the Crepes
  • 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.
  • Serve.
  • You can also reheat the blueberry sauce on its own by adding couple tablespoons of water while you warm it over medium-low heat.


Serving: 1 Crepe with Fillings | Calories: 202 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Cholesterol: 59 mg | Sodium: 36 mg | Potassium: 118 mg | Fiber: 1 g | Sugar: 20 g | Vitamin A: 418 IU | Vitamin C: 5 mg | Calcium: 65 mg | Iron: 1 mg | Net Carbs: 26 g

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.

Course: Breakfast
Cuisine: French
Keyword: crepe recipe