Blueberry Breakfast Crêpes

Do you want one of the BEST breakfast recipes ever? Blueberry Breakfast Crêpes. For that matter, this recipe is sweet enough you can serve it for dessert! These irresistible, luscious crêpes have a 4-ingredient filling that’s outrageously easy to make. I guarantee your mouth will water after EVERY bite!

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I recently remade my Strawberry Breakfast Crêpes recipe, since it really needed an upgrade! I decided to try the basic filling with several different flavors. I was extraordinarily happy with how each one turned out. The nice thing about a blueberry version is you can make it any time of the year. These scrumptious crêpes are totally marvelous for holiday breakfasts like Easter, Mother’s Day, Father’s Day or Christmas. Although I would advise you to serve some protein or other salty sides to go along with it. As I said, the recipe is sweet. 🙂

My husband grew up eating crêpes. His parents would make the crêpes and fill them with butter or sour cream and jelly or preserves. We did that a lot for our kids when they were growing up too. My youngest son has four children. It’s always a treat when he makes my Strawberry Breakfast Crepês for his kids. They love them too.

My husband is usually the breakfast maker in our family. He’s always had a better touch with crêpes, eggs, omelets, just about anything than I do. I think his stronger wrists make the difference. 🙁 I’ve made crêpes before, but I had him make these. I added the filling and toppings.

Blueberry Breakfast Crêpes turned out even better than my expectations. And my expectations were high! We usually roll them up and sprinkle with powdered sugar. But you can add additional fresh blueberries, blueberry filling, or whipped cream if you desire. These crêpes are rich, decadent and absolutely divine. I hope you give them a try.

Blueberry Breakfast Crêpes are spectacular!

You can also serve these crêpes sprinkled with powdered sugar and garnished with fresh blueberries.

This is a terrific recipe for holiday breakfasts like Mother’s Day, Father’s Day, Easter or Christmas.

These luscious crêpes are so rich, it’s like eating dessert!

Here’s what I did.

I used these ingredients for the crêpes.

This recipe needs milk (not half-and-half). I had to dilute the mixture slightly with water to get the correct consistency.

Combine flour, sugar, baking powder and salt in a mixing bowl.

Add eggs and vanilla.

Add melted butter.

Add milk. 2% milk is the best option.

Beat mixture with an electric mixture until smooth.

Heat skillet to medium. Add oil or spray with cooking spray. (Oil or cooking spray works better than butter in this recipe). Pour about 1/3 cup crêpe mixture into prepared skillet. Rotate pan until mixture covers the bottom of the pan. Cook until the bottom starts to lightly brown.

Flip crêpe over to other side.

Stack crêpes on a plate. Keep warm in a 200 degree oven until you’re finished making the filling.

I used these ingredients for the blueberry filling, plus water. The powdered sugar was for garnish.

Mash enough blueberries on a plate until you get one full cup.

Heat a small saucepan over low to medium heat. Combine cornstarch and sugar. Pour into saucepan adding mashed blueberries and water.

Stir ingredients to combine.

Bring to a boil over low to medium heat and boil 2-3 minutes, or until thickened. Remove from heat.

Place a warm crêpe on a plate.

Spread about 1/4 to 1/3 cup of blueberry filling over top of each crêpe. Be sure to leave about a one-inch border around the bottom of the crêpe.

Carefully begin rolling up crêpe.

Continue rolling the crêpe.

Place finished crêpes on a serving platter.

Sprinkle crêpes with powdered sugar. If desired, add blueberry filling, fresh blueberries and whipped cream.

These crêpes were so scrumptious to the taste buds.

We drooled big time over these fantastic Blueberry Breakfast Crêpes.

They are perfectly delicious with or without the blueberry filling on top.

Here’s the recipe.

BLUEBERRY BREAKFAST CREPES

(Crêpes recipe inspired from Betty Crocker Cookbook, circa 1972; blueberry filling is my own concoction)

Blueberry Breakfast Crêpes

Teresa Ambra

Blueberry Breakfast Crêpes are absolutely awesome! While this is a terrific entree for a holiday breakfast, It's actually sweet enough that you can serve it for dessert! These irresistible, luscious crêpes have a 4-ingredient filling that's outrageously easy to make. I guarantee your mouth will water after EVERY bite!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine French

Servings 6

Calories 433 kcal

Equipment

• 1 crepe pan or 8-inch non-stick skillet
• 1 spatula
• 1 large mixing bowl
• measuring cups
• measuring spoons
• 1 potato masher
• 1 small mixing bowl
• 1 medium sauce pan
• 1 electric mixer
• 1 wooden spoon

Ingredients

  

1x2x3x

CRÊPES:

• 1 1/2 cups UNBLEACHED all-purpose flour
• 1 tbsp. granulated sugar
• 1/2 tsp. baking powder
• 1/2 tsp. sea salt
• 2 cups 2% milk (I prefer 2% milk, but any kind can be used)
• 2 large eggs
• 1/2 tsp. vanilla extract
• 2 tbsp. unsalted butter melted
• 1/4 cup powdered sugar for garnish
• 1/2 cup fresh blueberries for garnish, if desired

BLUEBERRY FILLING:

• 10 oz. fresh blueberries
• 3 tbsp. cornstarch
• 1 cup granulated sugar
• 1/3 cup water

Instructions

 

CRÊPES:

• Measure flour, sugar, baking powder, and salt into a bowl.
• Stir in remaining ingredients.
• Beat with electric mixer until smooth.
• For each crêpe, lightly spray an 8-inch non-stick skillet with cooking spray (or you can use oil).
• Pour about 1/3 cup of the batter into skillet; immediately rotate pan until batter covers the bottom.
• Cook until light brown; turn and brown on other side.
• Remove from pan and place in ovenproof dish and store in preheated 200° or 250° oven while you prepare all of the crêpes.
• Spread about ¼ cup blueberry topping on each crêpe; roll up.
• Sprinkle with powdered sugar.
• Garnish with fresh blueberries or any remaining blueberry topping to serve.

BLUEBERRY FILLING:

• Wash blueberries, mash down until you get one cup mashed berries.
• Combine cornstarch and granulated sugar in a saucepan.
• Add mashed blueberries and water.
• Bring to a boil over low to medium heat and boil about two to three minutes, or until thickened; stir continuously..
• Remove from heat.
• Use to fill crêpes.
• Yield: 12 crêpes.

Notes

NOTE: A larger skillet can be used if necessary. John makes 1 1/2 batches at a time which makes about 20 crepes. Easily serves 4-6.

 

NOTE: You can also spread warm crêpes with a thin layer of sour cream or butter and then a thin layer of your favorite jellies, jams or preserves. Roll up tightly and place on plate. Sprinkle heavily with powdered sugar. Serve. Another option is to substitute pie fillings or fresh fruit for the jelly if desired.

 

NOTE: This works best with cooking spray or oil. Butter is not recommended to fry the crêpes.

 

NOTE: I prefer using 2% milk in the recipe. I didn't have milk on hand so I substituted some half-and-half and diluted it with some water.

 

Crêpes recipe inspired from Betty Crocker Cookbook, circa 1972.

 

Blueberry filling is my concoction.

 

^© Can’t Stay Out of the Kitchen

Nutrition Facts

Blueberry Breakfast Crêpes

Amount Per Serving

Calories 388 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 4g 20%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 87mg 29%

Sodium 267mg 11%

Potassium 266mg 8%

Total Carbohydrates 74g 25%

Dietary Fiber 1g 4%

Sugars 46g

Protein 8g 16%

Vitamin A 8%

Vitamin C 12%

Calcium 17%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition

Calories: 433kcalCarbohydrates: 84gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 79mgSodium: 267mgPotassium: 215mgFiber: 2gSugar: 51gVitamin A: 326IUVitamin C: 6mgCalcium: 138mgIron: 2mg

Keyword blueberries, breakfast, brunch, crepes

Tried this recipe?Let us know how it was!

If you enjoy blueberries, you’ll love this recipe!

You can see the blueberry filling oozing out of these drool-worthy crêpes!

Blueberry Breakfast Crêpes are rich, decadent and divine!

Treat your company to a heavenly breakfast with this amazing entree.

You may also enjoy these delicious recipes!

Strawberry Breakfast Crêpes

Raspberry Breakfast Crêpes

Banana Split Breakfast Crêpes

Blueberry Breakfast Crêpes

Teresa Ambra

Blueberry Breakfast Crêpes are absolutely awesome! While this is a terrific entree for a holiday breakfast, It’s actually sweet enough that you can serve it for dessert! These irresistible, luscious crêpes have a 4-ingredient filling that’s outrageously easy to make. I guarantee your mouth will water after EVERY bite!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine French

Servings 6

Calories 433 kcal

Equipment

• 1 crepe pan or 8-inch non-stick skillet
• 1 spatula
• 1 large mixing bowl
• measuring cups
• measuring spoons
• 1 potato masher
• 1 small mixing bowl
• 1 medium sauce pan
• 1 electric mixer
• 1 wooden spoon

Ingredients

  

1x2x3x

CRÊPES:

• 1 1/2 cups UNBLEACHED all-purpose flour
• 1 tbsp. granulated sugar
• 1/2 tsp. baking powder
• 1/2 tsp. sea salt
• 2 cups 2% milk (I prefer 2% milk, but any kind can be used)
• 2 large eggs
• 1/2 tsp. vanilla extract
• 2 tbsp. unsalted butter melted
• 1/4 cup powdered sugar for garnish
• 1/2 cup fresh blueberries for garnish, if desired

BLUEBERRY FILLING:

• 10 oz. fresh blueberries
• 3 tbsp. cornstarch
• 1 cup granulated sugar
• 1/3 cup water

Instructions

 

CRÊPES:

• Measure flour, sugar, baking powder, and salt into a bowl.
• Stir in remaining ingredients.
• Beat with electric mixer until smooth.
• For each crêpe, lightly spray an 8-inch non-stick skillet with cooking spray (or you can use oil).
• Pour about 1/3 cup of the batter into skillet; immediately rotate pan until batter covers the bottom.
• Cook until light brown; turn and brown on other side.
• Remove from pan and place in ovenproof dish and store in preheated 200° or 250° oven while you prepare all of the crêpes.
• Spread about ¼ cup blueberry topping on each crêpe; roll up.
• Sprinkle with powdered sugar.
• Garnish with fresh blueberries or any remaining blueberry topping to serve.

BLUEBERRY FILLING:

• Wash blueberries, mash down until you get one cup mashed berries.
• Combine cornstarch and granulated sugar in a saucepan.
• Add mashed blueberries and water.
• Bring to a boil over low to medium heat and boil about two to three minutes, or until thickened; stir continuously..
• Remove from heat.
• Use to fill crêpes.
• Yield: 12 crêpes.

Notes

NOTE: A larger skillet can be used if necessary. John makes 1 1/2 batches at a time which makes about 20 crepes. Easily serves 4-6.

 

NOTE: You can also spread warm crêpes with a thin layer of sour cream or butter and then a thin layer of your favorite jellies, jams or preserves. Roll up tightly and place on plate. Sprinkle heavily with powdered sugar. Serve. Another option is to substitute pie fillings or fresh fruit for the jelly if desired.

 

NOTE: This works best with cooking spray or oil. Butter is not recommended to fry the crêpes.

 

NOTE: I prefer using 2% milk in the recipe. I didn’t have milk on hand so I substituted some half-and-half and diluted it with some water.

 

Crêpes recipe inspired from Betty Crocker Cookbook, circa 1972.

 

Blueberry filling is my concoction.

 

^© Can’t Stay Out of the Kitchen

Nutrition Facts

Blueberry Breakfast Crêpes

Amount Per Serving

Calories 388 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 4g 20%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 87mg 29%

Sodium 267mg 11%

Potassium 266mg 8%

Total Carbohydrates 74g 25%

Dietary Fiber 1g 4%

Sugars 46g

Protein 8g 16%

Vitamin A 8%

Vitamin C 12%

Calcium 17%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition

Calories: 433kcalCarbohydrates: 84gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 79mgSodium: 267mgPotassium: 215mgFiber: 2gSugar: 51gVitamin A: 326IUVitamin C: 6mgCalcium: 138mgIron: 2mg

Keyword blueberries, breakfast, brunch, crepes

Tried this recipe?Let us know how it was!