Go Back
–+ servings

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
Cook Time 25 minutes
Total Time 35 minutes
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
  

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-label]
 

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!