What’s really great about crepes is that they’re very flexible. You can eat them for breakfast, brunch, dinner, lunch or even during your tea time in the afternoons. Another thing, it can be adjusted to whatever flavour you have in mind.But let’s talk about other flavors next time. What we have here is another burst of spring’s goodness—blueberries.
We don’t have to calculate the nutritional values blueberries bear in their diminutive, blue and round bodies. Google the word “blueberries” and you’ll know that they’re one of the healthiest foods in the entire world.For this Blueberry Crepes recipe, you don’t have to be a chef or culinary expert.
All you need is imagination and the heart to follow the following steps herein. Oh, and if you fancy a scoop or more of that luscious vanilla ice cream, keep it at hand. You can enhance the flavour of blueberry crepes with a scoop or more.
Blueberry Crepes Recipe
Contents
How to Make Blueberry Crepes – 6 easy Steps
Ingredients
For the crepes:
- ¾ – 4/5 cup flour
- ½ cup water
- ¾ cup Milk
- 3 eggs
- 2 tbsp. melted butter
- 1 tsp. Vanilla extract
- 1 tsp. salt
For the blueberry syrup:
- ½ cup blueberries
- 1 tsp. light brown sugar
For the topping:
- fresh blueberries
- vanilla ice cream or whipped cream/ yogurt
Instructions
- Blueberry Crepes
- Into a big bowl, combine all the ingredients for the crepe and beat until you attain a smooth mixture. You can store it for 30 minutes or even overnight if you’re planning blueberry crepes for breakfast.
- Heat a lightly oiled frying pan or griddle over medium-high flame.
- Scoop an approximate ¼ cup of batter into the pan. You can tilt the pan in circular motion to coat the surface evenly and you can have good round crepe.
- Cook the crepe for 2 minutes or until the bottom turns light brown. Using a spatula, flip the crepe onto the other side and cook until it is light brown.
- For the blueberry syrup, simmer the ingredients over medium-low heat for 10 minutes and let it cool.
- For serving, cover your crepes with desired amount of syrup. If you want, you can also top it with a scoop of vanilla (whipped cream or yogurt) and fresh blue berries.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
MAKE THE CREPE FILLINGS
While the crepes are cooking you can make the blueberry sauce and honey whipped cream. These sound fancy but they are super simple!
Prepare the Blueberry Sauce
- First, you want to combine blueberries, sugar, lemon zest and lemon juice in a nonstick frying pan. Cook over medium low heat for 10 minutes, or until juices are bubbly and fruit is tender
Make the Honey Whipped Cream
- Pour the heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken. Next, add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter.
ASSEMBLE THE CREPES
Crepes may be assembled 2 ways. Either rolling them up into a long crepe or folding them into triangles.
Roll the Crepes
Spread your honey whipped cream in a thin, even layer to the edges of the crepe. Use a knife or rubber spatula to smooth it out, and make sure that the filling reaches the very tip of the crepe. Add blueberry sauce and fold toward the center to cover the filling and roll away from you until you get to the end.
Fold Crepes in a Triangle
Spread a thin, even layer of the honey whipped cream over the crepe using a knife or rubber spatula to smooth it out, reaching the very tip of the crepe. Add blueberry sauce and fold evenly in half. Take the folded crepe and fold it into three, creating a triangle.
HOW TO STORE EXTRAS
- Fridge: Wrap completely cooled Blueberry Crepes crepes with foil or plastic wrap and store in refrigerator for 2 to 3 days.
- Freezer: To freeze, separate crepe layers with wax paper and put in a tightly sealed container. Thaw them completely and reheat when ready to be enjoyed.
HOW TO REHEAT CREPES
- First, cover with a damp paper towel and microwave on 50 percent power for 1 minute.
- Then, fill and reheat by microwaving them one at a time in 30-second increments.
- You can also reheat the blueberry sauce on its own by adding a tablespoon of two of water while you warm it over medium-low heat.
