Blueberry Crepes with Cream Cheese Filling
Easy Blueberry Crepes are filled with a dreamy lemon cream cheese filling and drizzled with homemade blueberry sauce.
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Servings:
Calories: 430kcal
Ingredients
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
- 2 - 3 teaspoons milk (as needed)
- 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)
Instructions
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.
Notes
- 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.
Nutrition
Calories: 430kcal | Carbohydrates: 59g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 162mg | Potassium: 205mg | Fiber: 2g | Sugar: 37g | Vitamin A: 731IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 1mg
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