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Lemon Blueberry Crepes Recipe - Delicious homemade crepes!

Lemon Blueberry Crepes

Course: Breakfast, Dessert
Cuisine: American
Keyword: crepes, lemon blueberry crepes
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 8
Calories: 371kcal
Homemade crepes with a lemon cheesecake filling and fresh blueberry topping. Perfect for brunch or dessert!
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Ingredients

Blueberry Sauce

  • 1/2 cup water 120ml
  • 2 tablespoons fresh lemon juice
  • 1/2 cup sugar 100g
  • 1 tablespoon cornstarch
  • 2 cups fresh blueberries 300g

Crepes

  • 2 eggs
  • 1/2 teaspoon Nielsen-Massey Vanilla Extract
  • 1 cup lowfat milk 240ml
  • 1 cup flour 120g
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons butter 30g, melted

Lemon Filling

  • 8 oz cream cheese 1 block
  • 2/3 cup powdered sugar 70g
  • 2 teaspoons Nielsen-Massey Pure Lemon Paste
  • 1 teaspoon fresh lemon zest optional
  • 2/3 cup heavy whipping cream 160ml

Instructions

Blueberry Sauce

  • In a medium saucepan, add water and fresh lemon juice and warm over medium heat.
  • In a small bowl, whisk together the sugar and cornstarch, then add the sugar and starch to the pan of warm liquid.  Stir with a whisk to combine.
  • Add the blueberries and continue to cook (on medium-low heat), while stirring gently, until the sauce thickens and just begins to boil.
  • Remove the pan from heat and set aside to cool.

Crepes

  • In a large bowl, whisk the eggs vigorously for about 10 seconds (by hand).
  • Add the vanilla and just 1/2 of the milk (reserve the rest of the milk for a later step). Whisk well to combine.
  • Slowly add the flour, whisking as you go.  Add the sugar and salt.
  • Whisk just until the flour is combined and there are no lumps.
  • Then, add the remaining 1/2 cup of milk and the melted butter.
  • Whisk until well combined and smooth.
  • Heat a non-stick skillet to medium-low heat and add just a tiny pat of butter (or oil) to the pan.   Pour about 1/3 of a cup of batter into the pan, then quickly tilt the pan in all directions to help the batter spread into a thin layer around the pan.
  • Cook 1-2 minutes on each side, or until each side is lightly browned.  Serve immediately, or layer between paper towels and keep well covered until ready to assemble.

Lemon Filling

  • Add the cream cheese to the bowl of an electric mixer and beat until smooth.
  • Add powdered sugar and blend until fully combined.
  • Add lemon paste and lemon zest and blend.
  • While mixing on medium-low, slowly pour in the heavy cream.
  • Beat until the mixture is light and fluffy and has expanded a bit in size.
  • Store the filling (covered) in the fridge until ready to assemble crepes.

Dessert Assembly

  • Add a generous scoop of lemon filling to a crepe and roll.
  • Top with blueberry sauce (warm or cool, your choice).
  • Enjoy immediately.

Notes

If using whole milk for the crepes, use 3/4 cup milk and 1/4 water.
Any leftover crepes can be stored (well covered) in the fridge for 1-2 days. Reheat in the microwave between lightly moistened paper towels.
The blueberry sauce may be made up to 5 days in advance (kept in a sealed jar in the fridge).
The lemon cheesecake filling may be made up to 1 day in advance (and kept in a sealed container in the fridge).
 

Nutrition

Calories: 371kcal | Carbohydrates: 45g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 101mg | Sodium: 206mg | Potassium: 164mg | Fiber: 1g | Sugar: 30g | Vitamin A: 809IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 1mg