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–+ servings
plate of blueberry lime crepes

Blueberry Lime Sweet Crepes

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.
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AUTHOR Dianna
Course Breakfast, Brunch
Servings 7 servings
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients
  

Crepe

  • 1 cup all-purpose flour
  • 2 large eggs
  • 3/4 milk
  • 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

Cream

  • 3/4 cup heavy cream
  • 1 tbsp lime juice
  • zest from lime
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 2 oz cream cheese, softened (optional)

Instructions
 

Crepes

  • 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.

Cream

  • 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.

Notes

  • 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.

    • Nutrition

    Calories: 288kcal
    Did you try this recipe?Let me know how it was!