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!
Print Recipe
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
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.
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).
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