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When you’re craving something extra sweet with a twist of tang, these Lemon Blueberry Crepes are the perfect solution. They’re perfect for breakfast, brunch or anytime.
Perfect for breakfast, brunch, or even as a dessert, these Lemon Blueberry Crepes are oozing with sweet deliciousness.
Creamy Lemon Blueberry Crepes
Made with fresh lemon juice and zest, lemon flavored crepes are stuffed with a sweet homemade blueberry sauce for the ultimate breakfast solution. With Mother’s Day just around the corner, this would be the perfect way to give mom the day off (hint, hint).
If you have never made crepes before, don’t panic. The key is to create a flat, round crepe by swirling the batter in the pan. They do take a little practice getting them just right, but once you get it, you’ll be whipping up crepes in a jiffy.
How To Make Lemon Blueberry Crepes
For this recipe, you’ll need ingredients to make the lemon crepes as well as ingredients for your homemade blueberry compote.
- Milk– Milk thins the crepe batter and adds most of the moisture. I’m using whole milk but any milk (dairy or non-dairy) should work.
- Flour– Do not pack the flour. Instead, use a spoon to scoop the flour into your measuring cup and then level it off with a butter knife.
- Eggs– I like to use room temperature eggs, but they can be cold or at room temperature. It doesn’t matter!
- Butter– Melt your butter in the microwave in 30-second intervals. If you use unsalted butter, make sure to add a pinch of salt to the batter.
- Sugar– Granulated sugar sweetens the crepe batter. It also enhances the sweetness in the blueberries.
- Lemon juice and zest– The lemon juice adds acidity and freshness while the lemon zest adds the classic lemon flavor.
- Vanilla– Vanilla enhances the sweetness in the crepes and the flavor of the lemon.
- Blueberries– This recipe can be made with either fresh or frozen blueberries, but I think fresh blueberries give the best flavor.
- Cornstarch– Water and cornstarch create a slurry that thickens the blueberry compote.
To make lemon blueberry crepes, you’ll have to make your homemade blueberry compote and crepes separately.
Make the Crepe Batter
- Once your compote is done, add all the crepe ingredients to a blender. Blend everything for 30-seconds. Scrape the sides and blend for another 30-seconds.
- Then, place the batter into the refrigerator to rest for 1 hour.
- While the batter is in the refrigerator, make your compote.
Make the compote
- First, add the blueberries, sugar, and lemon juice to a small saucepan over medium heat.
- Cook the blueberries over medium heat for about 5-7 minutes.
- In a small bowl, combine the water and cornstarch. Then, add the slurry to the blueberries and cook for another 2-3 minutes.
- Remove the compote from the heat and allow it to cool to room temperature.
Cook and Serve the Crepes
- After the batter has rested, heat a large nonstick pan over medium heat. Grease the pan lightly with butter.
- Next, add ¼ cup of the batter to the center of your pan. Swirl the pan to spread the batter to the edges.
- Cook the crepe for 2-minutes or until the edges begin to brown, and then flip the crepe and cook for an additional 1-2 minutes.
- Repeat the steps until you have used all the batter and cooked all your crepes.
- Spread the blueberry compote inside of each of the crepes. Fold or roll the crepes to close them.
- Top your crepes with whipped cream or sprinkle with powdered sugar. Serve and Enjoy!
Tips and Tricks to Perfect Lemon Blueberry Crepes and FAQs:
- When cooking the compote, you’ll want to cook it until the blueberries begin to burst.
- Be sure to stir the blueberries often so that they don’t burn on the bottom of the pan.
- The pan should only be greased lightly to cook your crepes. I rub the stick over the pan rather than adding a pat and letting it melt. This will help get a more even coating.
- The crepe batter should spread all the way to the edges of your pan. The goal is to create a flat, round crepe. It will be thin.
- Don’t flip the crepe too early. Wait until the surface is no longer shiny and the edges are starting to brown before flipping. If you flip it too early the crepe will tear.
- Make sure to re-grease your pan as needed or after every 4-5 crepes.
FAQs
You will cook the blueberry compote as well as the crepes over medium heat on your stovetop. Although you may be tempted to turn the heat down as you cook, you want to keep it at medium heat. Cooking at a lower temperature will cook the crepes too slowly.
To make your crepe batter and compote, it will take you about 15-minutes. You will also need to let the batter rest for 1 hour. Once the prep work is done, crepes cook fairly quickly, so they should only take about 15-minutes to cook all of them. This recipe will take you about an hour and a half from start to finish.
If you don’t plan to eat all of the crepes, you’ll want to only stuff the amount of crepes you plan to serve or eat. The crepes and compote need to be stored in separate airtight containers, so they don’t get soggy. Store any leftovers in your refrigerator for up to 4-days. Assemble and warm in the microwave when you want to eat them.
Sure! If you’ve made enough crepes and still have batter leftover, you can keep it in an airtight container in the refrigerator for up to two days.
If your crepes come out rubber, there are two main reasons this could have happened. First, it is crucial to measure your flour accurately. If you scooped your flour with the measuring cup and packed it, you probably used too much flour resulting in rubbery crepes. The second reason this could happen is that you are cooking the crepes on low heat instead of medium heat. Cooking the crepes too slowly will result in rubbery crepes.
Yes! Do not skip this step, or the crepes won’t cook right. When you refrigerate the batter, it relaxes the gluten in the batter making light airy crepes.
More Breakfast Dishes to Try
Breakfast is the most important meal of the day, so you want to start it off right! If you love this easy lemon blueberry crepe recipe, be sure to check out my Silver Dollar Banana Pancakes, Lemon Berry Mini Bundt Cakes, or my easy Sheet Pan Pancakes.
For more delicious breakfast recipes, click here.
Lemon Blueberry Crepes Recipe
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Lemon Blueberry Crepes
Ingredients
- For the Lemon Crepes
- 1 ¼ cups milk
- 1 cup all purpose flour
- 2 large eggs
- 2 tablespoons butter melted
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- For the Blueberry Compote
- 1 ½ cups blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 2 teaspoons cornstarch
Instructions
- For the Lemon Crepes
1. Add all of the crepe ingredients (milk, flour, eggs, butter, sugar, lemon juice, vanilla, lemon zest) to a blender and blend for 30 seconds. Scrape down the sides of the blender and blend for another 30 seconds.
2. Place the crepe batter in the fridge to rest for 1 hour. While the crepe batter chills, make the blueberry compote.
3. Heat a large (at least 10”) nonstick pan over medium heat. Grease the pan very lightly with butter (I rub the stick over the pan rather than adding a pat and letting it melt– this will help get a more even coating).
4. Add ¼ cup of batter to the center of the pan and swirl the pan to spread the batter to the edges. The goal is to create a flat, round crepe.
5. Cook for 2 minutes, or until the edges begin to brown. Then flip the crepe and cook for an additional 1-2 minutes.
6. Repeat steps 4 and 5 until all of the crepes have been cooked. Make sure to re-grease your pan as needed.
7. To serve, spread the blueberry compote inside of the crepes and fold or roll them to close.
8. Sprinkle with powdered sugar, if desired, and enjoy. The crepes and compote can be stored separately in airtight containers in the fridge for up to four days.
For the Blueberry Compote
1. Add the blueberries, sugar, and lemon juice to a small saucepan set over medium heat. Cook, stirring often, until the blueberries begin to burst– about 5-7 minutes.
2. In a small bowl, stir together the water and cornstarch. Add the slurry to the blueberries and cook them for another 2-3 minutes, or until the compote has thickened. Make sure to stir often so they don’t burn on the bottom of the pan.
3. Remove the compote from the heat and set it aside to cool to room temperature.
Notes
- – Milk thins the crepe batter and adds most of the moisture. I’m using whole milk but any milk (dairy or non-dairy) should work.
– Flour helps give the crepes structure– make sure to measure using the spoon and level method.
– Eggs add richness and help bind the crepe batter together. Your eggs can be cold or at room temperature– doesn’t matter!
– Butter adds additional richness to the batter. If you use unsalted butter, make sure to add a pinch of salt to the batter.
– Granulated sugar sweetens the crepe batter and compote slightly– we just want it to enhance the sweetness in the blueberries.
– Lemon juice and lemon zest add a subtle lemon flavor to the crepes and the compote! The lemon juice adds acidity and freshness while the lemon zest adds the classic lemon flavor.
– Vanilla enhances the sweetness in the crepes and the flavor of the lemon.
– This recipe can be made with either fresh or frozen blueberries, but i’m using fresh. Just make sure to remove any stems or mushy berries.
– Water and cornstarch create a slurry that thickens the blueberry compote.
