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    Home » Desserts

    Blueberry Crepes with Yogurt Cream Cheese Filling

    Published: Aug 29, 2023 by Keri Hix

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    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.

    Two crepes filled with cream cheese and topped with blueberry sauce and whipped cream.

    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
    • Recipe Ingredients
    • Step-by-Step Recipe Directions
    • Recipe FAQ's
    • Other recipes you might like
    • Recipe

    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

    Ingredients shown for blueberry crepes.
    • 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

    Blueberry sauce in a saucepan with a wooden spoon.

    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

    Eggs and milk with a whisk in a metal mixing bowl.

    In a large bowl, whisk the eggs until completely blended. Add the milk, sugar, and vanilla. Whisk again. 

    Flour and salt added to an egg and milk mixture in a mixing bowl.

    Add the flour and salt, whisk until combined. Now, whisk in the melted butter. Let the crepe batter rest for a few minutes. 

    A stack of crepes on a white plate.

    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

    Flavored whipped cream cheese, sugar, and Greek yogurt in a white bowl.

    Mix together the Yogurt, room temperature Cream Cheese, and sugar. 

    A stack of crepes, a bowl of blueberry sauce, and a bowl of crepe filling.

    Get everything together to assemble the blueberry crepes.

    How to assemble the blueberry crepes

    A blueberry cream cheese and yogurt filling spread inside a crepe.

    Fill each crepe with 2 tablespoons, or more if you prefer, of filling. Roll up and lay the filled crepe on a serving dish.

    Blueberry sauce poured over crepes on a white plate.

    Top the crepes with the blueberry sauce and whipped cream if desired. Or, sprinkle them with powdered sugar. 

    Two crepes filled with cream cheese and topped with blueberry sauce and whipped cream.

    We hope you enjoy this easy blueberry crepe recipe!

    Recipe FAQ's

    Can I use blueberry pie filling instead of making blueberry sauce?

    Absolutely! Try this crepe recipe with different toppings and fillings. 

    Is crepe batter suppose to be thin?

    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.

    How do I store leftover crepes?

    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.

    Other recipes you might like

    • Pancakes filled with cheesecake mousse, bananas, and topped with caramel on a white plate.
      Pancake Tacos - Banana Caramel
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      Cheesecake Mousse (no bake)
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    Find all my recipes on Pinterest at Cook This Again. Or, on Facebook at Cook This Again.

    Do you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.

    Recipe

    Two crepes filled with cream cheese and topped with blueberry sauce and whipped cream.

    Blueberry Crepes with a Yogurt Cream Cheese Filling

    Indulge in the heavenly combination of delicate crepes with a yogurt cream cheese filling, and luscious blueberry sauce in this easy-to-follow recipe.
    5 from 3 votes
    Print Rate
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 6 Servings
    Calories: 405kcal
    Author: Keri Hix

    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.

    Notes

     
    I use an 8" crepe pan and about ⅓ cup of batter for each crepe. This recipe makes 8 - 9 crepes.
    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.
     
     
     
    Click here to add your own private notes.

    Nutrition

    Calories: 405kcal | Carbohydrates: 54g | Protein: 13g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 436mg | Potassium: 312mg | Fiber: 2g | Sugar: 33g | Vitamin A: 608IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!

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    Comments

    1. Joe

      January 05, 2020 at 8:55 am

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

      Reply

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