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LEMON BLUEBERRY CREPES

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These lemon blueberry crepes are tender, buttery and delicious. They’re smeared with blueberry compote then folded to cover the filling. To garnish, lightly sprinkle with powdered sugar or top with whipped cream.

PIN LEMON BLUEBERRY CREPES

Lemon blueberry crepes garnished with whipped cream and fresh slices of lemon.

Beautifully light and delicate, these French-style crepes rival those from well-known crêperies. And the wonderful thing – they’re simple to make with common refrigerator and pantry items. Assemble the batter in a blender.

This is an easy recipe for meal prepping. Blend the crepe batter in advance and store it in the fridge overnight, or up to 48 hours max. Do the same with the blueberry compote. Then everything will be ready to go when you need it. Just whisk the batter before cooking.

Enjoy lemon blueberry crepes any day of the week. Because they have a gourmet presentation, they’re also ideal for Sunday brunch, Easter, Mother’s Day, Father’s Day, and other special occasions. For an extra luscious look and taste, top the crepes with a dollop of whipped cream or pastry cream.

Want to amp up the lemon taste of lemon blueberry crepes? It’s simple to do. Use lemon curd and blueberry compote together. And if you love the flavor combination of lemon and blueberries, you’ll also want to try:

Blueberry compote over lemon crepes.

SECRET TIME-SAVING INGREDIENT

Crepe batter assembled with all-purpose flour needs to rest for at least 1 hour. During this period the gluten in the flour relaxes, and the flour granules are given a chance to start absorbing liquid. This process is very important for tender crepes.

But Julia Child shared a secret ingredient for reducing the resting time for crepe batter from 1 hour to just 10 minutes! Instead of standard all-purpose flour, she used a finely-ground low-protein flour that dissolves more quickly: Wondra (Gold Medal brand) quick-mixing all-purpose flour.

For those of us with busy lifestyles, this secret ingredient is a huge time saver. It means that during the hectic work week it’s quicker and easier than ever to make crepes for our hungry families any time of day.

Blueberry crepes with fresh lemons and whipped cream on a plate with fork.

INGREDIENTS

Lemon Crepes

  • Milk: Thins out the crepe batter, giving it the perfect consistency. You can use whole milk, 2% or soy milk. Another substitute: club soda or seltzer water (carbonated and neutral tasting). The bubbles will aerate the batter, making it lighter. This will produce more delicate crepes.
  • All-Purpose Flour: Gives the crepes structure. For even lighter crepes, use cake flour instead. For a shorter resting time use instant flour.
  • Large Eggs: Add richness and flavor and help bind the ingredients together. For the lemon crepe batter, it doesn’t matter if the eggs are cold or at room temperature.
  • Butter: Adds additional richness to the batter. I use salted butter for this recipe. But if using unsalted butter, just add a pinch of salt.
  • Granulated Sugar: Adds a touch of sweetness to the batter.
  • Sea Salt: Enhances the flavor of the other ingredients by brightening their depth and complexity.
  • Fresh Lemon Juice: Adds a lemony flavor to the lemon crepes.
  • Lemon Zest: Adds more lemon flavor to the batter.
  • Pure Vanilla Extract: Enhances flavor and aroma.
Ingredients for lemon crepes recipe.

Blueberry Compote

  • Blueberries: The main ingredient of the blueberry compote.
  • Granulated Sugar: Enhances the sweetness of the blueberries.
  • Fresh Lemon Juice: Adds a bit of lemon flavor to the compote. The taste of lemon and blueberries together is a traditional pairing.
  • Water: Along with cornstarch, it creates a slurry.
  • Cornstarch: Thickens the blueberry compote.
Ingredients for Blueberry Compote.

RECIPE STEPS

Lemon Crepes

  • STEP 1: Add all crepe ingredients to the container of a blender: milk, flour, eggs, melted butter, sugar, lemon juice, lemon zest and vanilla.
  • STEP 2: Blend for 30 seconds. Scrape down the sides of the blender. Blend an additional 30 seconds. Refrigerate the batter for at least 1 hour. For light airy crepes, allowing the batter to rest is very important. (While the batter is resting in the fridge, make the blueberry compote.)
  • STEP 3: Heat a 10-inch non-stick skillet over medium heat. Grease the pan lightly with butter. Pour 1/4 cup batter in the center of the pan. Immediately tilt the pan and swirl the batter to spread it evenly over the surface. Cook 2 minutes or until edges are golden and lacy and the bottom is golden blonde. With your fingertips and a spatula, gently flip the crepe. Cook 1 to 2 minutes or until edges are golden and the surface has golden spots. Repeat the process until all crepes are cooked.

KITCHEN TIP: To evenly grease the skillet, wait until the pan is hot. Then rub a stick of butter over the surface to coat it. This is much more efficient than melting a pat of butter in the pan and then swirling it around.

How to make crepes in 3 easy steps.

Blueberry Compote

  • STEP 1: Add blueberries, sugar and lemon juice to a small pan set over medium heat. Cook 5 to 7 minutes, stirring frequently, or until the blueberries begin to burst.
  • STEP 2: In a small bowl, combine water and cornstarch. Add the slurry to the blueberries. Continue cooking 2 to 3 minutes more, stirring often, or until the blueberry compote has thickened.
  • STEP 3: Remove pan from heat. Let the compote cool to room temperature. If making this recipe in advance, store the blueberry compote in an airtight container and refrigerate up to 4 days.
Blueberry compote being prepared in a small pan.

Assemble Lemon Blueberry Crepes

  • STEP 1: Spread blueberry compote in the center of each crepe. For a triangular shape, fold each crepe twice. Or roll to close.
  • STEP 2: If desired, sprinkle with powdered sugar and drizzle more compote on top. Garnish with a dollop of whipped cream or pastry cream. Serve with lemon wedges. Enjoy immediately.
Plate of lemon blueberry crepes garnished with lemon slices and a dollop of whipped cream.

RECIPE FAQ

These are the most commonly-asked questions when making lemon blueberry crepes, and the most helpful answers for recipe success.

WHAT ARE CREPES?

Crepes are paper-thin, French-style pancakes made without a rising agent. They’re the perfect foundation for an array of sweet and savory fillings and toppings. Enjoy with lemon curd, strawberries, blueberry compote, Nutella, maple syrup, whipped cream or pastry cream.

DOES CREPE BATTER NEED TO REST?

Yes, if using standard all-purpose flour the batter needs to rest for at least 1 hour. This gives the gluten in the flour time to relax. This is very important for light tender crepes. However, if using Gold Medal Wondra all-purpose flour, the batter only needs a 10 minute rest.

HOW TO MAKE CREPE BATTER SMOOTH?

For a smooth lump-free batter, use a high-speed blender or food processor. You can also use an electric mixer or an immersion blender.

BEST SIZE SKILLET FOR MAKING CREPES?

A 10-inch (lightweight) non-stick skillet is the best choice for making crepes. There’s no need to purchase a specialized pan.

WHAT IS THE SECRET TO GREAT CREPES?

Here are 3 top tips for success: 1. Let batter rest at least 1 hour before cooking. 2. Brush skillet with butter between crepes, as needed, and briefly whisk the batter each time before pouring. 3. Cook crepes until lightly golden with lacy edges, and carefully flip them without tearing.

HOW TO STORE CREPES?

Let crepes cool completely. Layer them between pieces of parchment paper. Wrap the stack of crepes in plastic wrap, then slip them into a zip-top bag. Refrigerate up to 2 days, or store in the freezer up to 3 weeks. Before unstacking frozen crepes, let them thaw out completely.

A hand with fork digging into blueberry crepes on a plate.

MORE EASY BREAKFAST RECIPES

If you enjoyed these lemon blueberry crepes, you’ll also love these easy breakfast recipes. They’re real crowd pleasers. Print out your favorites for later or pin them to Pinterest.

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Discerning recipe testers said these are the BEST lemon blueberry crepes. They loved the delicious mouthfeel of these melt-in-your-mouth lemon crepes with luscious blueberry filling, topped with whipped cream.

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Plate of lemon blueberry crepes garnished with lemon slices and a dollop of whipped cream.

Lemon Blueberry Crepes


  • Author: Denay DeGuzman
  • Total Time: 1 Hour 30 Minutes
  • Yield: 10 Crepes 1x

Description

Lemon blueberry crepes are airy, buttery, and tender, and easy to make. Spread blueberry compote in the middle. Fold or roll to close. Garnish with powdered sugar, more compote, and whipped cream.


Ingredients

Units Scale

LEMON CREPES

  • 1 1/4 cups milk (whole, 2% or soy milk)
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 2 tablespoons freshly-squeezed lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons pure vanilla extract

BLUEBERRY COMPOTE

  • 1 1/2 cups blueberries, fresh or frozen
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 1 (tiny) pinch of salt

FOR SERVING – OPTIONAL

  • Powdered sugar
  • Whipped cream
  • Lemon wedges

 


Instructions

LEMON CREPES

  1. Add all crepe ingredients to the container of a blender: milk, flour, eggs, melted butter, sugar, lemon juice, lemon zest and vanilla.
  2. Blend for 30 seconds. Scrape down the sides of the blender. Blend an additional 30 seconds. Refrigerate the batter for at least 1 hour. For light airy crepes, allowing the batter to rest is very important. (While the batter is resting in the fridge, make the blueberry compote.)
  3. Heat a 10-inch non-stick skillet over medium heat. Grease the pan lightly with butter. Pour 1/4 cup batter in the center of the pan. Immediately tilt the pan and swirl the batter to spread it evenly over the surface. Cook 2 minutes or until edges are golden and lacy and the bottom is golden blonde. With your fingertips and a spatula, gently flip the crepe. Cook 1 to 2 minutes or until edges are golden and the surface has golden spots.
  4. Repeat the process until all crepes are cooked.

BLUEBERRY COMPOTE

  1. Add blueberries, sugar and lemon juice to a small pan set over medium heat. Cook 5 to 7 minutes, stirring frequently, or until the blueberries begin to burst.
  2. In a small bowl, combine water and cornstarch. Add the slurry to the blueberries. Continue cooking 2 to 3 minutes more, stirring often, or until the blueberry compote has thickened. 
  3. Remove pan from heat. Let the compote cool to room temperature. If making this recipe in advance, store the blueberry compote in an airtight container and refrigerate up to 4 days.

ASSEMBLE LEMON BLUEBERRY CREPES

  1. Spread blueberry compote in the center of each crepe. For a triangular shape, fold each crepe twice. Or roll to close.
  2. If desired, sprinkle with powdered sugar and drizzle more compote on top. Garnish with a dollop of whipped cream or pastry cream. Serve with lemon wedges. Enjoy immediately.

Notes

KITCHEN TIP: To evenly grease the skillet, wait until the pan is hot. Then rub a stick of butter over the surface to coat it. This is much more efficient than melting a pat of butter in the pan and then swirling it around.

HOW TO STORE CREPES: Let crepes cool completely. Layer them between pieces of parchment paper. Wrap the stack of crepes in plastic wrap, then slip them into a zip-top bag. Refrigerate up to 2 days, or store in the freezer up to 3 weeks. Before unstacking frozen crepes, let them thaw out completely.

  • Prep Time: 15 Minutes
  • Chill Time: 1 Hour
  • Cook Time: 15 Minutes
  • Category: Breakfast, Dessert
  • Method: Stovetop
  • Cuisine: French

Keywords: Lemon Blueberry Crepes, Lemon Crepes, Blueberry Crepes, Crepe Recipe

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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