Are you in need of a delightful and indulgent breakfast or dessert option? Look no further than Blueberry Crepes with a luscious yogurt cream cheese filling. Whether you're hosting brunch or treating your family to something special, this recipe is guaranteed to impress.
Thin, delicate pancakes filled with a creamy blend of tangy yogurt and smooth cream cheese the topped off with a simple blueberry sauce. These Blueberry Crepes are sure to satisfy your cravings.
Table of contents
The blueberry sauce used in this recipe is a perfect topper for Buttermilk Pancakes, or as an addition to this simple Cheesecake Mousse. Or, use the Cheesecake Mousse as an alternative filling in these crepes.
Recipe Ingredients
- To make the crepes you will need: Eggs, Milk, Sugar, Vanilla, All-Purpose Flour, Salt, and Butter.
- The blueberry sauce uses: Frozen Blueberries (the wild blueberries are our favorite) Fresh Blueberries can also be used, Sugar, Water, and Cornstarch.
- For the filling you will need: Greek Yogurt (plain or vanilla), Whipped Cream Cheese (plain or fruit flavor both work well) and Sugar.
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.
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.
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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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
Recipe Easy to follow ,excellent results. Will make this again. Thank You