Lemon Blueberry Crepes
Lemon crepes filled with sweetened blueberry compote creates a sweet and tart blend for the perfect flavor combination.
Servings: 8 crepes
Calories: 175kcal
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.
Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 65mg | Sodium: 74mg | Fiber: 1g | Sugar: 10g