Blueberry Crepes with Cream Cheese Filling
Turn your home into a French bistro with these Blueberry Crepes! An easy crepe recipe is filled with cream cheese and homemade lemon blueberry sauce for a delicious and pretty breakfast the whole family will love.
Blueberry Crepes with Cream Cheese Filling
We’re on a streak of “Making Intimidating Breakfasts Easy” here at NeighborFood, starting with Homemade Hollandaise Sauce, Everything Bagel Eggs Benedict, and now, Blueberry Crepes!
While most of here in America will whip up a batch of Fluffy Buttermilk Pancakes without blinking an eye, we shy away from their fancy French cousin, crepes.
I’m here to tell you: If you can make pancakes, you can make crepes. This crepe batter is made in a blender (YES!), and they’re best made ahead of time, meaning you can mix them at night and be ready to cook them up fresh in the morning!
Once you’ve learned how to make crepes, a world of fillings and options open to you! You can make savory crepes for dinner or even Ice Cream Crepes for dessert (or breakfast–I’m not here to judge).
Today, we’ll be making Blueberry Crepes with a nice lemony cream cheese filling. I think you’re going to love them!
How to Make Crepes in the Blender:
Combine all the ingredients in a blender. Blend. Done.
I’m serious. That’s it.
Everything–the flour, butter, salt, sugar, milk, eggs, and vanilla goes into the blender and is blended until very smooth, usually 1-2 minutes. Unlike pancakes, we don’t want lumps or bumps in this batter.
Here’s the trick: Crepe batter NEEDS to rest for at least 30 minutes, but can rest up to 24 hours in the fridge. I highly recommend blending up the batter the night before, covering it tightly, then popping it in the fridge until morning!
For the cream cheese crepe filling:
This filling is a very simple mixture of cream cheese, powdered sugar, and lemon juice, beaten together until smooth. You can also substitute vanilla extract if you prefer.
If you want a fluffier filling, fold in a cup of Homemade whipped cream before serving.
How to Make Blueberry Crepe Filling:
For this crepe recipe, I wanted a sauce that was thick, but still pourable, and bursting with whole blueberries. We’re not making jam here, we’re making blueberry sauce for crepes!
- Lemon Juice
- To make the blueberry sauce, combine blueberries, water, sugar, and lemon juice in a sauce pot over medium high heat. Bring to a boil, stirring often.
- Whisk together cornstarch and water to a form a slurry, then add it to the blueberry mixture. Cook until thickened, about 5 minutes.
- Remove from heat and set aside until ready to serve.
Note: If you prefer to not have whole blueberries in your sauce, use the back of a wooden spoon to smash them once they’ve softened.
Leftover blueberry sauce is great served over Ricotta Pancakes, stirred into Overnight Chia Pudding, drizzled over Grilled Angel Food Cake, or spooned over Cheesecake with Sour Cream Topping.
This sauce is easily adaptable based on whatever fruits you have on hand. Feel free to use fresh or frozen berries and any blend of blackberries, raspberries, blueberries, or strawberries.
How to Cook Crepes:
- Once you’re ready to cook the crepes, heat an 8 inch skillet over medium high heat. I prefer to use a non-stick skillet, but you can use a regular skillet as well.
- Tip: To test the heat of the skillet, sprinkle a few drops of water onto it. If it quickly sizzles and evaporates, the skillet is hot and ready.
- Coat the bottom of the pan with butter.
- Pour about a 1/4 cup of the batter into the skillet, tilting it back and forth and swirling to allow the batter to coat the entire bottom.
- Cook for about 2 minutes, or until the bottom is just set. Loosen up the edges then use a large spatula to flip the crepes over. Cook another minute-ish or until crepes are just set. Remove from the pan and stack on a plate, covering with a kitchen towel to keep warm.
Blueberry Crepes: Tips and FAQS
- Can crepes be made ahead of time? Yes! In fact, I recommend this! Crepe batter should rest in the fridge for 30 minutes, but can be made up to 24 hours in advance. The cream cheese filling and blueberry sauce can be made up to 3 days in advance and kept in the fridge. Warm blueberry sauce in the microwave before serving.
- Note: I don’t recommend cooking crepes in advance, as they’re best served fresh.
- Be generous with the butter! Don’t be shy about coating the pan with butter. It’s the key to being able to easily flip. If you prefer you can coat the pan well with cooking spray, but I prefer the taste of butter.
- Don’t overcook. Each crepe will only take about 3 minutes to make, so stay close by and be ready to flip!
How to Fill and Fold Blueberry Crepes
- Once the crepes are filled, there are multiple ways to fold them.
- To fold in the way pictured here, spread the filling all over the crepe, leaving a small rim. Fold in half (left to right), then fold the bottom 1/3 up. Fold the upper 1/3 of the crepe over the lower fold, forming a triangle.
- To roll the crepes, spread fillings all over the crepe, leaving a small rim. Roll from one side to the other.
- To fold crepes, spread fillings just over the center line of the crepes, then fill the left and right hand sides in.
- Serve blueberry crepes warm with powdered sugar, additional blueberry sauce, and a side of Oven Bacon.
Blueberry Crepes with Cream Cheese Filling
Easy Blueberry Crepes are filled with a dreamy lemon cream cheese filling and drizzled with homemade blueberry sauce.
For the crepes:
- 1 ½ cups all purpose flour
- Pinch of salt
- 1 Tablespoon granulated sugar
- 3 Tablespoons butter, melted, plus more for the pan
- 1 3/4 cup milk, whole or 2%
- 1/2 teaspoon vanilla extract
- 2 eggs
For the cream cheese filling:
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- A few teaspoons milk
- 1 cup whipped cream (optional)
For the blueberry sauce:
- 2 cups fresh or frozen blueberries
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 1/2 Tablespoons fresh lemon juice
- 1 1/2 Tablespoons cornstarch, mixed with 2 Tablespoons of water to create a slurry
- For the crepes: Add all of the ingredients--the flour, sugar, salt, butter, milk, vanilla, and eggs to a blender and blend on high speed until smooth, scraping the sides once or twice to ensure it blends together well. The batter should be lump free and the texture of heavy cream. Cover tightly and let the batter chill in the refrigerator for 30 minutes or up to 24 hours.
- While the batter is resting, make the fillings. For the cream cheese filling: Beat together cream cheese, powdered sugar, and lemon juice. Add a few teaspoons of milk to thin to a spreadable consistency. If you'd like a fluffier filling, fold in 1 cup whipped cream. Refrigerate until ready to serve.
- For the blueberry sauce, combine blueberries, water, sugar, and lemon juice in a small sauce pot over medium heat. Bring the mixture to a boil, stirring often.
- Stir the cornstarch slurry into the blueberry mixture. Continue to cook until the mixture is thickened. It should coat the back of the spoon. If the mixture gets too thick, you can add a Tablespoon of water at a time to thin to the consistency you would like. Remove from heat and set aside until ready to serve. Sauce can be cooled and refrigerated up to 3 days.
To cook the crepes:
- Heat an 8 inch non stick skillet over medium high heat. Melt about a teaspoon of butter in the bottom, ensuring it is well coated. Pour about 1/4 cup of batter into the pan. Tilt the pan back and forth, allowing the batter to thin out and spread all the way to the edges. Cook for about 2 minutes, or until the bottom is just set. Flip over and cook an additional 30 seconds to 1 minute or until both sides are set.
- Remove the crepes to a plate and cover with a kitchen towel to keep warm.
- To serve, spread the cream cheese filling over top of each crepe. Top with a few spoonfuls of blueberry sauce. You can either roll the crepes around the filling or fold in half, then fold in half again (the style pictured in the post).
- Sprinkle with powdered sugar and serve with additional blueberry sauce, if desired.
All of the components can be made in advance. The crepe batter should be cooked within 24 hours, but the cream cheese filling and blueberry sauce will keep up to 3 days.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 98mgSodium: 184mgCarbohydrates: 57gFiber: 2gSugar: 35gProtein: 8g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
First time making crepes and they turned out FANTASTIC
Easy crepe recipe. Cream cheese filling is delicious, as is the blueberry sauce. I found the crepes easier to handle than some other recipes I have used, perhaps because they are just a little thicker. They brown beautifully, too. A real winner!
I’m so glad you enjoyed the blueberry crepes! This crepe recipe is a favorite of ours as well, and we love that they don’t fall apart easily.
wonderful post thank you