Creamy Lemon Blueberry Crepes

These Creamy Lemon Blueberry Crepes are a wonderful way to start any day! Homemade crepes have never been more easy or delicious!

Creamy Lemon Blueberry Crepes

Over the last few weeks my family has been Crepe crazy. I’ve been making crepes of all kinds sweet and savory. I must say, out of all the crepe recipes I’ve been testing, this one has been our favorite!

Here’s another perfect Mother’s Day Brunch recipe for you where I use the beautiful pink KitchenAid Blender to help make my crepes. Be sure to check out KitchenAid and Cook For The Cure for a wonderful cause!

Now, if you have never attempted to make your own crepes, do not panic, they take a little practice swirling your pan, but once you get it, you are whipping up crepes in no time at all. I use an inexpensive crepe pan with a very shallow rim that makes it nice and easy to flip your crepes, but I have certainly made crepes in a regular skillet as well. So no worries!

Alright, let’s take a look.

How to Make French Crepes

I prepare my crepe batter in my blender, which takes a whole 15 seconds. It’s wonderful! Stay tuned for Friday’s Giveaway where you can win a gorgeous Pink KitchenAid Blender of your own!!

So the trick with making crepes is as soon as you pour your batter into your hot skillet, you swirl it around so your crepe is thin and round like picture 1 on the left. It takes a little practice, but I assure you it’s very easy once you’ve got the hang of it! After about 30 seconds to 1 minute, you flip to cook both sides.

The whole stack of crepes takes about 10 minutes. Yippee!

Let’s start the blueberry sauce. Take 1 cup of beautiful fresh or frozen blueberries and place them into a small saucepan.

 

You’ll add some sugar, cornstarch and lemon juice.

Cook and stir until you get a bubbly thick, sweet gorgeous sauce like this.

Time for the lemon cream. You simply stir together equal parts cream cheese and prepared lemon curd. You can usually find lemon curd at your grocery store, but I gave you a link just in case. I will be spreading this combo on everything now. It’s tart, sweet and irresistible 🙂

Let’s layer our crepes with a thin layer of lemon cream then top with a small spoon of blueberry sauce.

Roll em’ up then go grab some powdered sugar to make it look pretty and fancy.

Dust with powdered sugar using a small strainer (or your fingers if you don’t have one) and voila’! How gorgeous and simple is this?! Love it.

Image of Creamy Lemon Blueberry Crepes

Creamy Lemon Blueberry Crepes

These Creamy Lemon Blueberry Crepes are a wonderful way to start any day! Homemade crepes have never been more easy or delicious!
Course: Breakfast
Cuisine: French
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings: 10 crepes
Calories: 147kcal
Author: Jenny
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Equipment

  • Stove

Ingredients

  • 3/4 cup all purpose flour
  • 2 tbsp granulated sugar
  • 1/2 cup milk
  • 1 egg
  • 1/4 tsp pure vanilla extract
  • 1 tbsp melted butter
  • 1 cup frozen blueberries
  • 1/4 cup granulated sugar plus 1 tbsp
  • 1 1/2 tbsp cornstarch
  • 1/2 tbsp lemon juice
  • 1/2 cup prepared lemon curd
  • 3 tbsp cream cheese softened

Instructions

  • Place flour, sugar, milk, egg and vanilla into a blender, blending until well combined, about 20 seconds. Pour crepe batter into a large measuring cup and set aside.
  • Place blueberries, sugar, cornstarch and lemon juice into a medium bowl, mixing to combine. Transfer to a medium saucepan over medium low heat. Stir and cook for 5 minutes, until bubbly. Remove from heat and set aside.
  • Place lemon curd and cream cheese into a small bowl, mixing until smooth and combined.
  • Heat a crepe pan or 12 inch non stick over medium heat. Spray lightly with cooking spray. Pour 2-3 tablespoons of crepe batter into pan swirling all the way around to get a nice circular crepe. Cook for about 1 minute on the first side or until turning golden then flip and cook for another 30 seconds-1 minute.
  • Transfer to a paper towel lined plate. Continue cooking crepes until all the batter is gone.
  • Fill each crepe with a thin layer of lemon curd cream and a spoon of blueberries. Roll crepes and sprinkle with powdered sugar. Now eat!

Nutrition

Calories: 147kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 81mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
Keywords: best crepe recipe, breakfast crepes, easy breakfast recipe, easy crepe recipe, French crepes recipe, homemade crepes, how to make crepes

 

 

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Have a great day! Come back soon 🙂

 

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45 Responses
  1. Amanda

    These look amazing! Never tried making crepes but I’ve always wanted to so I’ll be making these for all the moms in my life this weekend. One question, though: I’m not a huge fan of blueberries so I bought strawberries. Can I sub them in the sauce?

  2. Deborah

    LOVE the lemon curd mixed with the cream cheese! I have been lemon curd obsessed lately, and this sounds fantastic.

  3. Jamie | My Baking Addiction

    Cream cheese and lemon curd? Girl, you are a genius – these look absolutely perfect.

  4. Kim

    We have been crepe fanatics for years. The look great. Will you share a savory crepe recipe? I have never been brave enough to try one. And haven’t really found much in the way of savory recpes.

  5. Georgia @ The Comfort of Cooking

    I love blueberry-lemon anything and I’m sure I’d love these crepes! They look perfect, Jenny!

  6. Honey What's Cooking

    i didn’t realize how easy it was to make crepes, will be bookmarking this, and hardly any fat.. WINNER! ๐Ÿ™‚

  7. Stephanie @ Eat. Drink. Love.

    These crepes look so pretty! I have never even thought about mixing the batter in a blender! DUH, Stephanie! lol

  8. Bee (Quarter Life Crisis Cuisine)

    I love love love crepes! I haven’t made them in YEARS but I’ll keep this recipe bookmarked. Blueberry and lemon are my favorite fruity combo!

  9. Julie @ Table for Two

    love the flavors of blueberry and lemon together!! so refreshing and i haven’t made crepes myself before but i really should ๐Ÿ™‚ especially with my new pink KA blender! ๐Ÿ˜‰

  10. Kristen Mattern

    I love crepes! I like your filling. What a smart idea to combine cream cheese and lemon curd. I definitely will be trying these out soon. ๐Ÿ™‚

  11. Averie @ Averie Cooks

    Gorgeous crepes, Jenny! I bet the blueberry & lemon filling was just heavenly. I could eat that blueberry sauce by the spoonful ๐Ÿ™‚

  12. Emily

    My mom requested Swedish pancakes for Mother’s day breakfast so this is what we were making, but I was going to fill them with strawberries, and now I’m going to surprise her with this combination. It looks amazing!

  13. Loretta E.

    Does anybody know if crepes work with cast iron or stainless steel pans? I don’t have a nonstick pan, and I’m assuming that’s what you used here.

    1. Kim

      I always use a stainless steel pan. Just make sure you spray with oil before every single crepe or you will end up with scrambled crepes! I don’t use non stick because the coating flakes off in your food. Growing up we always used the cast iron for making crepes and it works fine too. Just remember the handle gets hot so use a hot pad. And it is heavy so I prefer the stainless steel.

  14. Jennifer

    I just might have to make these for the fiance this weekend! I have always been intimidated by crepes but you make them look easier!

  15. Heather at Kitchen Concoctions

    Boy, how I wish these were my breakfast this morning, not the boring bowl of cereal I actually had!

  16. shelly (cookies and cups)

    I have always wanted to make crepes…I have always been a little scared because I am the wold’s worst pancake maker.
    I need to get over it because these look amazing!

  17. Rachel @ Baked by Rachel

    lemons and blueberries belong together! I really should try making crepes sometime.

  18. Cassie

    I love this kind of blueberry sauce…so perfect for lemon curd too. The crepes look amazing, Jenny!

  19. Cookbook Queen

    If I print this recipe out and leave it in the kitchen, I wonder if someone will make these appear for Mother’s Day?

    Worth a shot, right?

  20. Natalie @ Cooking for My Kids

    I really have no words for how delicious those crepes look. Amazing.

  21. katie

    My mouth is salivating just looking at the pictures! I’ve attempted crepes once before and it was an epic fail–might need to give these another try!

  22. Emilie @ Emilie's Enjoyables

    these look delicious Jenny! I need to find that prepared lemon curd in my store.

  23. Lauren

    I’d be very happy with these for Mother’s Day! ๐Ÿ™‚ And that lemon curd + cream cheese is brilliant!!

  24. Melissa Lester

    All I can say is WOW! That looks delicious. I pinned this recipe immediately and cannot wait to try it. That pink blender? Adorable!

  25. Caroline @ chocolate & carrots

    These look great! Next to chocolate & peanut butter, I think that lemon & blueberry is the next best combination of flavors. So tasty! ๐Ÿ˜€ I hope baby Picky Palate is treating you right…I would hope so, especially after downing some of these! ๐Ÿ˜‰

  26. bridget {bake at 350}

    Oh my gosh! That lemon curd mixed with cream cheese?!? Then put together with the blueberry sauce?!? That sounds just heavenly, Jenny!

    And, that pink blender is adorable!!!

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