Crepes happen to be one of my favorite things to make and these citrus infused blueberry crepes are now at the top. They’re buttery, delicate, and still savory enough to eat on their own.
While the classic french crepe is perfect as is, I wanted to brighten the traditional recipe up with a burst of citrus and sweet blueberries.
I found the frozen blueberries are a great addition to this batter as they are soft and slightly sweet. The mix of the sweet and buttery crepe batter with a fresh zest of lime make this crepe recipe a must have.
Sweet Blueberry Crepes – Batter
Start by defrosting the blueberries. You could use fresh if preferred but they’re likely to be more tart. After they have thawed, add the water and meld together.
Combine with the flour, eggs, and milk and whisk until smooth. Continue by whisking in the sugar, vanilla, melted butter, and salt. It’s best to let the batter rest. You can easily make this up to a day in advance. At least 30 minutes resting in the fridge is recommended. If the consistency is too thin, add another tablespoon of flour.
Looking for more sweet breakfast and brunch ideas? You’ll love these recipes!
- Nanner Nut Scones with Chocolate Chips
- Pumpkin Scones with Maple Icing, Pepitas and Nuts
- Peaches and Cream Strudel
Refrigerating the batter first helps to incorporate the ingredients. It also allows the batter to build gluten for a softer crepe, but will also prevent the delicate crepe from tearing while cooking.
When you’re ready to make the blueberry crepes, add the lime juice and lime zest, whisking up the batter to blend everything back together, especially the butter that’s been added.
Cooking Your Citrus Blueberry Crepes
Add 1/4 cup batter to a hot skillet with butter or oil. I usually like to mix a bit of both. Once added, quickly swirl the pan to allow the crepe batter to cover the bottom. When the edges start to brown you can flip the crepe and cook another 30 seconds or so.
If I’m up for the multitasking, which I usually am from cooking on the line in breakfast restaurants, I’ll have two pans going at a time to quickly get through the batter.
One by one, stack the crepes on a plate. Make these ahead of time and just wrap in plastic wrap, storing in the fridge for up to 2 days.
Stuffed with Sweet Citrus Cream
For these delicate pancakes, I whipped up a sweet citrus cream to stuff inside. I gotta say though, I rolled them up and enjoyed them by their selves. No additions needed, but you can’t pass up cream and crepes.
The cream is so simple, too. Whip together heavy cream, lime juice, lime zest, sugar, and vanilla until you get soft peaks. You can also add a few ounces of cream cheese. In that case, cream together the sugar and cream cheese and fold in the whipped cream.
Blueberry Lime Sweet CrepesCourse: Breakfast, BrunchCuisine: American, FrenchDifficulty: Easy
7, 3 filled crepesservings
This crepe batter is delicate and sweet with a burst of lime and mild sweetness from the blueberries. Add a spoonful of citrus sweet cream and fresh blueberries for a well-rounded dessert crepe.
1 cup all-purpose flour
2 large eggs
1 tbsp vanilla
2 tbsp sugar
zest from 1 lime
3 tbsp butter, melted
1/4 cup water
1/2 cup frozen blueberries, defrosted
pinch of salt
2 tbsp lime juice
3/4 cup heavy cream
1 tbsp lime juice
zest from lime
2 tbsp sugar
1 tsp vanilla
2 oz cream cheese, softened (optional)
- In a measuring cup or bowl, add together water and defrosted blueberries. Meld together with a fork, smashing the blueberries and water. You could also do this in a blender, if preferred.
- Add this blueberry water to a mixing bowl with flour, eggs, and milk. Whisk together until smooth.
- Now add the vanilla, sugar, melted butter and salt. Continue to whisk until well-blended.
- Cover and allow the batter to rest for about 30 minutes in the fridge. When ready to cook, stir in the lime juice and zest. Stirring the cool batter will also help to re-incorporate the butter.
- Heat skillet with a little butter and oil mix.
- Ladle in 1/4 cup batter and quickly swirl and tilt the pan to evenly coat the bottom of the pan.
- Cook until the edges begin to brown and flip with a rubber spatula. Continue on this side until brown.
- Transfer the crepe to a plate and repeat this process until all the batter is gone.
- Serve alone or with a lime cream and fresh blueberries.
- In a medium bowl, add cream and sugar. Whip with a hand mixer until you have soft peaks. Add in juice, zest, and vanilla and whip for five seconds to blend.
- If using cream cheese, whip with sugar first and fold in whipped cream.
- This recipes makes about 12 crepe, 3 filled crepes per serving. Cover leftover crepes with plastic wrap and store up to 3 days in the refrigerator.
- Frozen blueberries work best for the batter because the are softer when defrosted and tend to be naturally sweeter than a fresh, tart blueberry.
- Refrigerating the batter first helps to incorporate the ingredients, allows the batter to build gluten for a softer crepe, but also helps prevent the delicate crepe from tearing while cooking.
- Adding the lime juice and zest right before cooking keeps that fresh burst of citrus more notable. Citrus can also make milk curdle, so adding it into a cold, well-blended batter helps to keep this from happening.
- Be sure to stir the batter before cooking each crepe. This will ensure that the butter is blended evenly.
- You can store the uncooked batter (without lime or blueberries) for 2 days.
- Prepared/cooked crepes can be wrapped on a plate with plastic wrap up to 3 days.
4 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 15g 75%
- Cholesterol 160mg 54%
- Sodium 651mg 28%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Dietary Fiber 1.8g 8%
- Sugars 19g
- Protein 9.8g 20%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.