The Magic of a Simple Crepe
I love how a few simple ingredients can become something so special. Flour, milk, and eggs are kitchen basics. But together, they create a delicate, thin pancake called a crepe. It feels like a little magic trick in your pan.
My grandson calls them “floppy pancakes.” I still laugh at that. He would always ask for them on Saturday mornings. Making them reminds me of those happy, noisy kitchen days. It is a wonderful way to show someone you care.
A Little Story About Blueberries
I have a funny story for you. Once, I was picking blueberries for this recipe. A little bird kept chirping at me from a branch. I think it wanted my berries. I ended up leaving a few for my feathered friend.
That day taught me to share nature’s sweetness. Using fresh fruit makes the whole kitchen smell amazing. Doesn’t that smell amazing? It is a small way to connect with the world outside your window.
Let’s Talk About the Batter
The secret to a good crepe is a patient batter. You mix everything in a blender until it is smooth. Then you must let it rest in the fridge. This waiting time is important. It gives the flour time to relax.
This matters because a relaxed batter makes a tender crepe. Do not rush this step. I sometimes make the batter the night before. What is your favorite make-ahead breakfast? Let me know in the comments.
The Joy of Flipping
Cooking the crepes is the fun part. You tilt the pan to make a perfect circle. The first one might not look perfect. That is okay. The first crepe is always for the cook to taste test.
I love seeing the light brown spots form. It is like the crepe is getting its freckles. Fun fact: in France, people sometimes flip crepes with a flick of their wrist. I use a spatula. It is much safer.
Bringing It All Together
The creamy filling and sweet blueberry sauce are the best part. The warm sauce melts into the cool, creamy filling. It is a perfect mix of temperatures and textures. Every bite is a little delight.
This matters because cooking is about creating joy. It is not just about following steps. It is about making something that makes people smile. Which do you like more, the filling or the sauce? I can never decide.
Your Turn in the Kitchen
Now it is your turn to try. Do not worry if your crepes are not perfectly round. Their taste is what counts. The most important ingredient is always the love you put in.
I would love to see what you create. Will you try this recipe this weekend? Share a picture of your finished plate if you do. I bet it will look wonderful.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| 2% milk | 2 cups | For the crepe batter |
| Large eggs | 4 | For the crepe batter |
| Salted butter | 3 Tablespoons | Melted and slightly cooled, for the crepe batter |
| Granulated sugar | 1 Tablespoon | For the crepe batter |
| Vanilla extract | 1 teaspoon | For the crepe batter |
| Fine sea salt or table salt | 1/2 teaspoon | For the crepe batter |
| All-purpose flour | 1 1/2 cups | Sifted if desired, for the crepe batter |
| Cream cheese | 4 ounces | Softened, for the filling |
| Granulated or powdered sugar | 2 Tablespoons | For the filling |
| Vanilla extract | 1/2 teaspoon | For the filling |
| Whipped cream | 1/2 cup | For the filling |
| Blueberries | 1 1/2 cups | Fresh or frozen, for the sauce |
| Granulated sugar | 1/3 cup | For the sauce |
| Water | 1/3 cup | For the sauce |
| Lemon juice | 1 1/2 Tablespoons | For the sauce |
| Cornstarch | 1 teaspoon | For the sauce |
My Favorite Blueberry Crepes
Oh, crepes! They sound so fancy, don’t they? But they are just thin, happy pancakes. My grandson calls them flavor blankets. I still laugh at that. This recipe is my weekend special. It makes the whole kitchen smell like a bakery. Doesn’t that smell amazing?
Let’s make the batter first. It’s easier than you think. We just throw everything into a blender. No messy bowls! The secret is to let it rest. This makes the crepes soft and tender. Patience is a good ingredient, you know.
Step 1: Grab your blender. Put all the batter ingredients inside. Put the milk, eggs, and melted butter in first. Then add the sugar, vanilla, salt, and flour. Put the lid on tight! Blend it for about 20 seconds. You want it to look very smooth.
Step 2: Now, we wait. Pour the batter into a bowl. Place it in the fridge for 30 minutes. I use this time to wash the blender. (My hard-learned tip: Don’t skip the chilling! It stops tough crepes.) The wait is always the hardest part.
Step 3: Time to cook! Warm your pan on medium-low heat. A little spray keeps things from sticking. Pour in a small amount of batter. Quickly tilt the pan in a circle. It’s like you’re painting with food. I love that part.
Step 4: Cook for a minute or two. You’ll see little bubbles on top. Then, slide your spatula under and flip it. The other side cooks much faster. It should be lightly golden. Stack them on a plate like soft, warm napkins.
Step 5: Let’s make the filling. Beat the soft cream cheese with sugar and vanilla. It gets so creamy. Then, gently fold in the whipped cream. This makes it fluffy and light. It tastes like a sweet cloud.
Step 6: For the sauce, mix everything in a saucepan. The cornstarch makes it thick and shiny. Bring it to a gentle boil. Then let it simmer for five minutes. I like to mash some berries with a fork. It makes a wonderful, chunky sauce.
Step 7: The fun part is assembly! Lay a crepe flat. Spread a line of filling down the middle. Spoon that gorgeous blueberry sauce on top. Gently fold the sides over. It’s like tucking in a delicious secret. Sweet or savory—which kind of crepe do you prefer? Share below!
Cook Time: 20–25 minutes
Total Time: 1 hour (includes chilling)
Yield: About 12 crepes
Category: Breakfast, Dessert
Three Tasty Twists
This recipe is like a favorite story. You can tell it a little differently each time. Feel free to play with your food. It’s how new family favorites are born. Here are a few ideas I love.
Lemon Zest Sunshine: Add a teaspoon of lemon zest to the filling. It makes the blueberries taste even brighter. So fresh and sunny!
Cozy Cinnamon Swirl: Mix a dash of cinnamon into the crepe batter. It makes the kitchen smell like heaven. Perfect for a chilly morning.
Nutty Banana Roll-Up: Skip the cream cheese. Just spread Nutella and sliced bananas inside. Then roll it up like a little burrito. The kids go wild for this one.
Which one would you try first? Comment below!
Serving Your Crepes with Style
Presentation is part of the fun. It makes a simple meal feel like a celebration. I love setting a pretty table. It shows people you care.
For a beautiful plate, dust crepes with powdered sugar. A sprig of fresh mint adds a pop of green. You could also add a few fresh blueberries on the side. It looks so professional. For a heartier meal, crispy bacon on the side is perfect. The salty and sweet combination is wonderful.
What to drink? A cold glass of milk is always a classic. It’s my go-to. For a special brunch, a mimosa with orange juice is lovely. It feels so festive. Which would you choose tonight?
Keeping Your Crepes Happy and Fresh
Let’s talk about keeping these blueberry crepes delicious for later. You can store them in the fridge for two days. Just stack them with wax paper between each crepe. This stops them from sticking together. Then, wrap the whole stack tightly in plastic wrap.
You can also freeze them for a whole month. I once made a double batch for my grandson’s visit. We froze the extra crepes for a quick breakfast later. It felt like a special treat on a busy school morning. Batch cooking like this saves you so much time.
To reheat, just warm a crepe in a dry skillet for a minute. This brings back its soft, tender texture. A warm breakfast makes the whole day feel a little brighter. Have you ever tried storing it this way? Share below!
Simple Fixes for Perfect Crepes Every Time
Sometimes, the first crepe does not turn out right. Do not worry. That first one is for the pan, not for your plate. I remember when I threw away my first “ugly” crepe. My grandma told me it was just the pan getting ready. This matters because it stops you from feeling discouraged.
If your batter is too thick, add a splash more milk. You want it to be like heavy cream. If the crepes are tearing, your pan might be too hot. Turn the heat down a little bit. Cooking with patience gives you the best flavor and texture.
And if your blueberry sauce is too runny, just cook it a bit longer. It will thicken as it cools. Getting these little things right builds your cooking confidence. Which of these problems have you run into before?
Your Crepe Questions, Answered
Q: Can I make these gluten-free? A: Yes. Just swap the flour for your favorite gluten-free blend. It works wonderfully.
Q: Can I make the batter ahead? A: Absolutely. Letting it rest in the fridge overnight is actually best.
Q: What can I use instead of cream cheese? A: You can use sweetened ricotta cheese or even Greek yogurt.
Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. It is very easy to do.
Q: Is the lemon juice important? A: It adds a bright little zing. But you can skip it if you have to. Which tip will you try first?
Sharing the Sweetness
I hope you love making these blueberry crepes as much as I do. They are a little taste of a slow, sweet morning. *Fun fact: The first crepe I ever made was for my daughter’s fifth birthday.* She is all grown up now, but we still make them together.
I would be so happy to see your creations. Sharing food is one of life’s greatest joys. Have you tried this recipe? Tag us on Pinterest! I cannot wait to see your beautiful breakfasts.
Happy cooking!
—Grace Ellington.
Blueberry Crepes
Description
These delightful Blueberry Crepes feature thin, tender crepes filled with a sweet cream cheese filling and topped with a homemade blueberry sauce.
Ingredients
Crepe Batter:
Crepe Filling:
Blueberry Sauce:
Instructions
- In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour, and mix until batter is smooth, about 15-20 seconds.
- Refrigerate batter at least 30 minutes, or overnight.
- Heat an 8-inch frying pan over medium-low heat. Spray with non-stick cooking spray and pour about 1/4 cup batter into the pan, immediately tilting the pan from side to side to form an even circle.
- Cook about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.
- In a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and vanilla until smooth.
- Mix in the whipped cream until smooth.
- In a medium saucepan, combine the blueberries, sugar, water, lemon juice, and cornstarch. Bring to a boil over medium heat.
- Lower the heat and simmer 5 minutes, or until thickened. Mash with a fork to reach desired consistency. Remove from heat and allow to cool for a few minutes.
- Lay a crepe on a flat surface and spread 1 to 2 Tablespoons filling down the center.
- Then pour the blueberry sauce on top.
- Fold crepe around filling. Repeat with remaining crepes. Fold crepe and serve.
Crepe Batter:
Crepe Filling:
Blueberry Sauce:
Assembly:
Notes
- For best results, make sure your crepe batter rests for at least 30 minutes to allow the gluten to relax, resulting in more tender crepes. You can substitute the blueberry sauce with other fresh berries or fruit preserves.