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

Lemon Blueberry Crepes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

  • 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