Crepes Smothered in Blueberry Sauce

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How can something that looks so exquisite be so simple to prepare? And the best part, this recipe for Crepes Smothered in Blueberry Sauce is perfect for an elegant dessert or a memorable breakfast!

I was first inspired to make crepes after my son had some for breakfast while on a trip to Monterey, CA. They were so delicious and he insisted that I make some when we got home.

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I have made them several times since that trip. Sometimes I use blueberries, sometimes strawberries. They are always delicious! Believe me, this is a simple and delicious recipe your family will love!

Crepes Smothered in Blueberry Sauce

Blueberry Sauce Recipe…

15 ounces Wild or Regular, Frozen Blueberries
1/2 cup Water
1/2 cup Sugar
1 tablespoon Cornstarch

To make the blueberry sauce…

Put the frozen blueberries and water in a saucepan over medium heat. Gently heat and stir as the blueberries start to thaw.

Mix together the cornstarch with the sugar.

When most of the ice crystals have melted from the blueberries, add that 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 Crepe Filling…

1 cup Vanilla Greek Yogurt 8 ounces of Spreadable Cream Cheese, plain or berry-flavored
1 tablespoon Sugar

Mix everything together and set aside until ready to use.

For the Crepes…

1 cup Milk
3 Eggs
1 tablespoon Sugar
1 teaspoon Vanilla
1/2 teaspoon Salt
1 cup Flour
2 tablespoons Butter, melted
Butter for cooking crepes

Whisk the eggs together until the yellow and whites are completely combined. Add the milk, sugar, and vanilla and whisk again. Add the flour and salt and continue to whisk until all combined. Lastly, whisk in the melted butter.

Heat a crepe or saute pan over medium-low to medium heat. When the pan is warm, add a touch of butter. I use about 1/2 teaspoon for each crepe. Swirl the butter around the pan until melted. Add between 1/4 and 1/3 cup of batter to the pan and swirl around until the bottom of the pan is completely covered.

Cook the crepe until lightly browned. It will probably take just a little over a minute. Flip and continue to cook until lightly browned. Again this should take just a little over a minute. Set the crepe aside on a rack until ready to use.

Fill the crepe with about 2 tablespoons of filling, more if you like. Roll up and lay the filled crepe on a dish. Cover with blueberry sauce and whipped cream if desired.

Print Recipe

5 from 2 votes

Crepes Smothered in Blueberry Sauce

Crepes Smothered in Blueberry Sauce are perfect for an elegant dessert or a memorable breakfast!

Course: Breakfast

Cuisine: American

Keyword: blueberries, blueberry, crepes

Author: Cook This Again, Mom!

Ingredients

For the blueberry sauce

• 15 ounces Wild or Regular Frozen Blueberris
• 1/2 cup Water
• 1/2 cup Sugar
• 1 tablespoon Cornstarch

For the filling…

• 8 ounces of Spreadable Cream Cheese plain or berry flavored
• 1 cup Vanilla Greek Yogurt
• 1 tablespoon Sugar

For the crepes…

• 3 Eggs
• 1 cup Milk
• 1 tablespoon Sugar
• 1 teaspoon Vanilla
• 1 cup Flour
• 1/2 teaspoon Salt
• 2 tablespoons Butter melted
• Butter for cooking crepes

Instructions

• Put the frozen blueberries and water in a saucepan over medium heat. Gently heat and stir as the blueberries start to thaw.
• Mix together the cornstarch with the sugar.
• When most of the ice crystals have melted from the blueberries, add that sugar and cornstarch. Stir to combine and bring the sauce to a boil.
• After about a minute or two the sauce should have thicken slightly and all the cloudiness should have disappeared. Remove the sauce from the heat and let cool.
• To make the filling, mix together the Spreadable Cream Cheese, Yogurt, and Sugar. Set aside until ready to use.
• Use the remaining ingredients to make the crepes. Whisk the eggs together until the yellow and white are completely combined. Add the milk, sugar and vanilla and whisk again. Add the flour and salt and continue to whisk until all combined. Lastly, whisk in the melted butter.
• Heat a crepe or saute pan over medium-low to medium heat. When the pan is warm, add a touch of butter. I use about 1/2 teaspoon for each crepe. Swirl the butter around the pan until melted. Add between 1/4 and 1/3 cup of batter to the pan and swirl around until the bottom of the pan is completely covered.
• Cook the crepe until lightly browned. It will probably take just a little over a minute. Flip and continue to cook until lightly browned. Again this should take just a little over a minute. Set the crepe aside on a rack until ready to use.
• Fill the crepe with about 2 tablespoons of filling, more if you like. Roll up and lay the filled crepe on a dish. Cover with blueberry sauce and whipped cream if desired.

Notes

I use an 8″ crepe pan and about 1/3 cup of batter for each crepe. This recipe makes 8 – 9 crepes.

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