Homemade Blueberry Crepes Flavors of Summer

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
Morning perfection served on a plate – blueberry crepes for a delightful breakfast!

Blueberry Crepes Recipe

How To Make Blueberry Crepes

How to Make Blueberry Crepes – 6 easy Steps

You don’t have to be a native Parisian to make homemade crepes. These Blueberry Crepes are easy, fast, and versatile. I purposely went easy on the sugar here, since they are filled with chocolate and sweetened with blueberries.
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Course: Breakfast, Desserts, Snacks
Keyword: Blueberry Cream Cheese, Blueberry Crepes, crepes
CookingStyle: Baking, Handcrafted Cooking
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 128kcal
Author: Food and Meal
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For the crepes:

For the blueberry syrup:

For the topping:       


  • Blueberry Crepes
    Crepes With Berries And Chocolate Topping
  • 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.



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Serving: 1crepe | Calories: 128kcal | Carbohydrates: 18.45g | Protein: 3.19g | Fat: 5g

Alternative Method: Baked Blueberry Crepes

Blueberry Crepes
Watch as the batter swirls into golden perfection. Making blueberry crepes is an art


  • 1 batch of Blueberry Crepe batter (following the traditional recipe)
  • 1 cup of fresh blueberries
  • 1/4 cup of granulated sugar
  • 1 tablespoon of lemon juice
  • Confectioners’ sugar for dusting
  • Whipped cream for serving (optional)


  • Prepare the Blueberry Filling: In a saucepan, combine the fresh blueberries, granulated sugar, and lemon juice. Cook over low heat until the berries burst and the mixture thickens slightly. Remove from heat and set aside to cool.
  • Make the Crepe Batter: Follow the traditional Blueberry Crepe recipe to prepare the crepe batter.
  • Preheat the Oven: Preheat your oven to 350°F (175°C).
  • Grease a Baking Dish: Take a baking dish (preferably rectangular) and grease it lightly to prevent sticking.
  • Layer and Bake: Pour a thin layer of crepe batter into the baking dish, just enough to cover the bottom. Then, spoon a portion of the prepared blueberry filling onto the batter. Repeat this layering process, alternating between crepe batter and blueberry filling until you’ve used up both.
  • Bake: Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the crepes are set and the edges turn golden.
  • Serve: Remove the baked Blueberry Crepes from the oven, let them cool slightly, and dust with confectioners’ sugar. You can also add a dollop of whipped cream if you like.

Tips for making Blueberry Crepes

Blueberry Crepes
Stack ’em high, stack ’em proud! Your blueberry crepes await.

Serving Suggestions

  • Perfect Pairings: Blueberry Crepes are versatile and pair beautifully with a variety of accompaniments. Serve them with a scoop of vanilla ice cream for a decadent dessert or alongside a dollop of Greek yogurt and a drizzle of honey for a healthier twist.
  • Fresh Fruit Extravaganza:Enhance the fruitiness of your crepes by adding a medley of fresh berries on the side. A mix of strawberries, raspberries, and blackberries not only adds vibrant colors but also complements the blueberry filling.
  • Nutty Crunch:For some delightful texture, sprinkle chopped nuts like almonds, pecans, or walnuts on top of your Blueberry Crepes. The nuttiness complements the sweet-tart blueberries wonderfully.
  • Lemon Zest: Grate some lemon zest over your crepes just before serving. The zesty aroma and citrusy flavor provide a refreshing contrast to the sweetness of the blueberries.
  • Beverage Bliss:Pair your Blueberry Crepes with a beverage that complements their flavors. Freshly brewed coffee, herbal tea, or a glass of sparkling water with a twist of lemon all make for excellent choices.
  • Fold or Roll:Experiment with how you serve your Blueberry Crepes. You can fold them into quarters, roll them up like a burrito, or simply stack them like pancakes. Each presentation style adds its own charm to the dish.

Cooking Tips

 Blueberry Crepes
Stack ’em high, stack ’em proud! Your blueberry crepes await.
  • The Right Pan: Use a non-stick skillet with a smooth, flat bottom. It ensures that your crepe batter spreads evenly and doesn’t stick.
  • Rest Your Batter: After preparing the crepe batter, let it rest for about 30 minutes. This allows the flour to fully absorb the liquid, resulting in smoother crepes.
  • The First Crepe Test: Consider the first crepe as a test run. It helps you adjust the heat and batter consistency for the perfect crepes that follow.
  • Swirl and Tilt: When adding batter to the pan, lift it off the heat, pour in the batter, and then quickly swirl and tilt the pan to coat the bottom evenly.
  • Keep Warm: To keep your crepes warm while making the batch, place them on a plate and cover with a clean kitchen towel or aluminum foil.

Frequently Asked Questions about Blueberry Crepes

Blueberry Crepes
Baked to perfection – try our alternative method for blueberry crepes.
  • Can I make the crepe batter in advance?Absolutely! You can prepare the crepe batter and refrigerate it for up to 24 hours before using it. Just give it a gentle stir before making your crepes.
  • How do I prevent my crepes from tearing?Tearing can happen if the batter is too thick or the pan is too hot. Ensure your batter is thin and the pan is properly heated. A non-stick skillet also helps prevent sticking
  • Can I freeze Blueberry Crepes? Yes, you can freeze them. Place a piece of parchment paper between each crepe to prevent sticking, and store them in an airtight container or freezer bag. They’ll keep well for up to three months.
  • How do I reheat Blueberry Crepes? To reheat, stack the crepes and warm them in a microwave for about 20 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through.
  • What’s the best way to store leftovers? If you have leftover Blueberry Crepes, store them in an airtight container in the refrigerator for up to two days. Reheat as mentioned above before serving.
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Elevate your breakfast or dessert game with our Blueberry Crepes recipe. Learn the art of making delicate crepes filled with a luscious blueberry filling. Your culinary journey starts here

Media Photography at Food And Meal

Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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