These blueberry crepes are a delightful combination of soft, buttery crepes and sweet blueberry filling. They’re versatile, impressive yet easy to make, and perfect for both casual mornings and special occasions. You can make the crepe batter ahead of time, and the filling comes together in minutes. Plus, they’re easy to customize with different toppings or fillings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crepes:
All-purpose flour
Eggs
Milk
Water
Unsalted butter (melted)
Salt
Vanilla extract (optional for flavor)
For the blueberry filling:
Fresh or frozen blueberries
Granulated sugar
Lemon juice
Cornstarch (to thicken)
Water
Optional toppings:
Powdered sugar
Whipped cream
Maple syrup or blueberry syrup
Directions
In a mixing bowl, whisk together the flour, eggs, milk, water, melted butter, salt, and vanilla until smooth. Let the batter rest for 20–30 minutes.
While the batter rests, make the blueberry filling: In a saucepan, combine blueberries, sugar, lemon juice, and water. Bring to a simmer.
Stir in cornstarch mixed with a little water to thicken the filling. Cook until glossy and slightly thickened. Remove from heat and cool slightly.
Heat a nonstick skillet over medium heat and lightly grease with butter.
Pour a small amount of batter into the pan, swirling to coat the bottom evenly.
Cook for about 1–2 minutes, flip, and cook another 30 seconds. Repeat with remaining batter.
Fill each crepe with blueberry mixture, fold or roll, and serve with your choice of toppings.
Servings and timing
Makes about 8–10 crepes. Prep time: 10 minutes Rest time: 20–30 minutes Cook time: 20 minutes Total time: 50–60 minutes
Variations
Cream cheese filling: Add a layer of sweetened cream cheese or mascarpone before adding the blueberries.
Lemon blueberry crepes: Add lemon zest to the crepe batter or filling for a citrusy twist.
Berry mix: Combine blueberries with raspberries, strawberries, or blackberries for a mixed berry filling.
Chocolate drizzle: Top with melted chocolate or chocolate hazelnut spread for a dessert-style crepe.
Storage/Reheating
Store leftover crepes (unfilled) stacked with parchment paper in between in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months. Reheat gently in a nonstick skillet or microwave. The blueberry filling can be stored separately in the fridge for up to 4 days and reheated before serving.
FAQs
Can I make the crepe batter ahead of time?
Yes, you can make the batter up to 1 day ahead and store it in the fridge. Stir before using.
Can I use frozen blueberries?
Absolutely. Frozen blueberries work well for the filling—no need to thaw beforehand.
Why do my crepes tear?
They may be too thin or not cooked long enough before flipping. Make sure the pan is hot and well-greased.
How do I keep crepes warm while cooking the rest?
Place them on a plate covered with foil in a warm oven (about 200°F) until ready to serve.
Do I need a special pan for crepes?
A crepe pan is helpful but not necessary. A nonstick skillet or regular frying pan works fine.
Can I make the filling less sweet?
Yes, reduce the sugar to taste or skip it entirely if your blueberries are very sweet.
Are blueberry crepes served hot or cold?
They’re typically served warm, but they can be enjoyed cold as well.
Can I use whole wheat flour?
Yes, but the texture will be slightly denser. Consider using half whole wheat and half all-purpose flour.
How do I get my crepes really thin?
Use a small amount of batter and swirl the pan quickly to coat it evenly.
What can I use instead of cornstarch for the filling?
Arrowroot powder or flour can be used as a thickener, though results may vary slightly.
Conclusion
Blueberry crepes are a delicious and elegant way to enjoy a simple homemade treat. With their soft texture and sweet filling, they’re a hit for breakfast, brunch, or dessert. Whether you keep them classic or add your own twist, these crepes are sure to impress and satisfy.
Blueberry crepes are delicate, thin pancakes filled with a sweet blueberry compote and topped with powdered sugar, syrup, or whipped cream. They make a delicious and elegant breakfast, brunch, or dessert.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:50–60 minutes
Yield:8–10 crepes
Category:Breakfast, Dessert
Method:Stovetop
Cuisine:French
Diet:Vegetarian
Ingredients
1 cup all-purpose flour
2 large eggs
1/2 cup milk
1/2 cup water
2 tbsp unsalted butter, melted
1/4 tsp salt
1 tsp vanilla extract (optional)
2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water (for mixing with cornstarch)
Powdered sugar (optional topping)
Whipped cream (optional topping)
Maple syrup or blueberry syrup (optional topping)
Instructions
In a mixing bowl, whisk together flour, eggs, milk, water, melted butter, salt, and vanilla extract until smooth. Let the batter rest for 20–30 minutes.
While the batter rests, make the blueberry filling: In a saucepan over medium heat, combine blueberries, granulated sugar, lemon juice, and 2 tbsp water. Bring to a simmer.
In a small bowl, mix cornstarch with 2 tbsp water, then stir into the blueberry mixture. Cook until thickened and glossy. Remove from heat and let cool slightly.
Heat a nonstick skillet over medium heat and lightly grease with butter.
Pour a small amount of batter into the skillet and swirl to coat the bottom evenly.
Cook for 1–2 minutes until the edges lift, then flip and cook for another 30 seconds. Repeat with remaining batter.
Fill each crepe with blueberry filling, fold or roll, and top with powdered sugar, whipped cream, or syrup as desired.
Notes
You can prepare the crepe batter up to 1 day ahead and refrigerate.Frozen blueberries work just as well as fresh for the filling.To keep crepes warm, cover with foil and place in a warm oven (200°F).Store leftover crepes in the fridge for up to 3 days or freeze for 2 months.The blueberry filling can be made ahead and stored separately in the fridge.
