• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook This Again Mom
  • Fall Recipes
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Twitter
menu icon
go to homepage
  • Fall Recipes
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Fall Recipes
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Desserts

    Crepes Smothered in Blueberry Sauce

    Published: Sep 23, 2015 · Modified: Jul 17, 2022 by Keri Hix

    139 shares
    • Share
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe

    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!

    Crepes Smothered in Blueberry Sauce

    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.


    Recipes you might also like...

    No Yeast Cinnamon Twists

    Dr. Pepper Surprise


    Crepes Smothered in Blueberry Sauce

    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

    Crepes Smothered in Blueberry Sauce

    Blueberry Sauce Recipe...

    15 ounces Wild or Regular, Frozen Blueberries
    ½ cup Water
    ½ 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
    ½ 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 ½ teaspoon for each crepe. Swirl the butter around the pan until melted. Add between ¼ and ⅓ 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.

    Crepes Smothered in Blueberry Sauce

    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!
    Prep Time30 mins
    Cook Time15 mins
    Course: Breakfast
    Cuisine: American
    Servings: 6 Servings
    Calories: 471kcal
    Author: Keri Hix

    Ingredients

    For the blueberry sauce

    • 15 ounces Blueberries Frozen
    • ½ cup Water
    • ½ cup Sugar
    • 1 tablespoon Cornstarch

    For the filling...

    • 8 ounces 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
    • ½ teaspoon Salt
    • 2 tablespoons Butter melted
    • 1 tablespoon 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 ½ teaspoon for each crepe. Swirl the butter around the pan until melted. Add between ¼ and ⅓ 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 ⅓ cup of batter for each crepe. This recipe makes 8 - 9 crepes.

    Nutrition

    Calories: 471kcal | Carbohydrates: 57g | Protein: 12g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 418mg | Potassium: 255mg | Fiber: 2g | Sugar: 36g | Vitamin A: 906IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 2mg

    More you might also like...

    Gingerbread Sticky Rolls

    Sour Cream Lemon Pie

    Cinnamon Apple Pie


    More Dessert Recipes

    • Kiss Crinkle Cookies
    • Easy Pear Pie
    • Easy Apple Cake
    • Butternut Squash Pie Recipe
    139 shares
    • Share
    • Twitter
    • Yummly

    Reader Interactions

    Comments

    1. Joe

      January 05, 2020 at 8:55 am

      Recipe Easy to follow ,excellent results. Will make this again. Thank You

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    profile picture of keri.

    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

    Welcome to my recipe blog!

    Learn more about me →

    Fall Recipes

    • Ground Turkey Chipotle Chili
    • Orange Pecan Bread
    • No Bake Pumpkin Cheesecake
    • Applesauce Cake Recipe
    • Cream of Onion Soup
    • Simple Chocolate Crumble Brownies

    Popular Recipes

    • Simple Broccoli Casserole
    • Simple Bell Pepper Casserole
    • Pork Chops with Garlic White Wine Sauce
    • Homemade Potato Soup
    • Raspberry Oatmeal Bars
    • Baked Buttermilk Donuts

    Footer

    We may earn money or products from the companies and/or linked items on this site.

    About

    Privacy Policy

    Disclosure

    Terms and Conditions

    Accessibility Statement

    Newsletter

    Sign Up!

    Contact

    Contact


    Copyright © 2022 Cook This Again, Mom! on the Foodie Pro Theme

    Affiliate Disclosure - Terms and Conditions - Privacy Policy