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Blueberry Crepes

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Heat a nonstick skillet over medium heat and lightly grease with butter.
  5. Pour a small amount of batter into the skillet and swirl to coat the bottom evenly.
  6. Cook for 1–2 minutes until the edges lift, then flip and cook for another 30 seconds. Repeat with remaining batter.
  7. 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.

Nutrition

Find it online: https://cookibly.com/blueberry-crepes/