Years ago, my son and I ordered a fruit-topped crepe at a restaurant and couldn't stop talking about it for the rest of the meal. We started breaking down the flavors right there at the table, and by the time we got home, we knew we had to make our own version.
These blueberry crepes are the result: thin homemade crepes, a creamy yogurt and cream cheese filling, and a blueberry sauce that comes together in one saucepan.
Reader Review
"Recipe Easy to follow, excellent results. Will make this again. Thank You" - Joe
Recipe Ingredients
For the crepes
- Eggs - give the batter structure so the crepes hold together and stay thin without tearing.
- Milk - thins the batter to the right pourable consistency; this recipe hasn't been tested with dairy-free substitutes, so I can't say how those would perform.
- Sugar - just a touch, enough to lightly sweeten the crepes themselves without competing with the filling and sauce.
- Vanilla - rounds out the flavor of the batter.
- All-purpose flour - the base of the batter.
- Salt - balances the sweetness.
- Butter - melted into the batter for richness, plus more for cooking the crepes in the pan.
For the sauce
- Blueberries - frozen wild blueberries are my favorite for this because their smaller size and deep flavor hold up well once cooked down, but fresh blueberries work great too if that's what you have on hand.
- Water - helps thaw and loosen the frozen berries as the sauce starts to cook.
- Sugar - sweetens the sauce; mixed with the cornstarch before adding, so it doesn't clump.
- Cornstarch - thickens the sauce so it clings to the crepes instead of running everywhere.
For the yogurt cream cheese filling
- Whipped cream cheese - whipped gives you a lighter, easier-to-spread filling than block-style cream cheese. Plain or a fruit-flavored variety both work well here if you want more flavor built in.
- Greek yogurt - adds tang and lightens up the filling; plain or vanilla both work depending on how sweet you want it.
- Sugar - just enough to sweeten the filling to taste.
Step-by-Step Recipe Directions
How to make blueberry sauce
Put the frozen blueberries and water in a medium saucepan over medium heat. Gently heat and stir as the blueberries start to thaw.
In a small mixing bowl, mix together the cornstarch with the sugar.
When most of the ice crystals have melted from the blueberries, add the sugar and cornstarch. Stir to combine and bring the sauce to a boil.
After about a minute or two the sauce should have thickened slightly and all the cloudiness should have disappeared. Remove the sauce from the heat and let cool.
How to make the homemade crepe batter
In a large bowl, whisk the eggs until completely blended. Add the milk, sugar, and vanilla. Whisk again.
Add the flour and salt, whisk until combined. Now, whisk in the melted butter. Let the crepe batter rest for a few minutes.
Heat a crepe pan or a nonstick skillet over medium heat. When the pan is warm, add a pat of butter. About a teaspoon per crepe. Swirl the butter around the pan.
Pour about ¼ to ⅓ cup of batter into the center of the pan. Swirl the pan lightly until the thin batter covers the bottom of the pan.
Cook the first side of the crepe until golden brown, 1-2 minutes. Using a rubber spatula, gently lift and flip the crepe. It will take about 1 minute for the crepe to cook on the second side.
Set the cooked crepes on a rack to cool until you use up the rest of the batter.
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How to make yogurt cream cheese crepe filling
Mix together the Yogurt, room temperature Cream Cheese, and sugar.
Get everything together to assemble the blueberry crepes.
How to assemble the blueberry crepes
Fill each crepe with 2 tablespoons, or more if you prefer, of filling. Roll up and lay the filled crepe on a serving dish.
Top the crepes with the blueberry sauce and whipped cream if desired. Or, sprinkle them with powdered sugar.
More blueberry recipes you might like
We hope you enjoy this easy blueberry crepe recipe!
Recipe FAQ's
Absolutely! Try this crepe recipe with different toppings and fillings.
Yes! you do not want your crepe batter to be like regular pancake batter. You want the batter to spread over the bottom of the pan to create a very thin pancake.
Store any leftover crepe filling and blueberry sauce in an airtight container in the refrigerator. Any left over crepes can be store in a sealed plastic bag, or on a plate covered in plastic wrap, in the refrigerator.
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Complete Recipe
Blueberry Crepes with a Yogurt Cream Cheese Filling
Ingredients
For the blueberry sauce
- 15 ounces Blueberries Frozen
- ½ cup Water
- ½ cup Sugar
- 1 tablespoon Cornstarch
For the yogurt cream cheese filling
- 8 ounces Whipped Cream Cheese plain or berry flavored
- 1 cup Greek Yogurt plain or vanilla
- 1 tablespoon Sugar
For the homemade crepes
- 3 Eggs
- 1 cup Milk
- 1 tablespoon Sugar
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- ½ teaspoon Salt
- 2 tablespoons Butter melted
- 1 tablespoon Butter for cooking crepes
Instructions
To make the homemade crepes
- In a large bowl, whisk the eggs until completely blended. Add the milk, sugar, and vanilla. Whisk again.
- Add the flour and salt, whisk until combined. Now, whisk in the melted butter. Let the crepe batter rest for a few minutes.
- Heat a crepe pan or a nonstick skillet over medium heat. When the pan is warm, add a pat of butter. About a teaspoon per crepe. Swirl the butter around the pan.
- Pour about ¼ to ⅓ cup of batter into the center of the pan. Swirl the pan lightly until the thin batter covers the bottom of the pan.
- Cook the first side of the crepe until golden brown, 1-2 minutes. Using a rubber spatula, gently lift and flip the crepe. It will take about 1 minute for the crepe to cook on the second side.
- Set the cooked crepes on a rack to cool until you use up the rest of the batter.
To make the yogurt cream cheese filling
- Mix together the Yogurt, Cream Cheese (room temperature), and sugar.
Assembling the blueberry crepes
- Fill each crepe with about 2 tablespoons of filling. Roll up and lay the filled crepe on a serving dish. Top the crepes with the blueberry sauce and whipped cream if desired. Or, sprinkle them with powdered sugar.
Joe says
Recipe Easy to follow ,excellent results. Will make this again. Thank You