Good Morning Blueberry Crêpes

Susan Feliciano


There was a sale on blueberries, so I thought up this use for them. A great Sunday morning breakfast tradition, because they are relatively fast to fix.

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★★★★★ 2 votes
6-8 crêpes
20 Min
15 Min
Stove Top



4 oz
cream cheese, softened (1/2 a large package)
2 Tbsp
butter, softened
1 Tbsp
1/2 tsp
3/4 c
fresh blueberries


1 c
evaporated milk
3/4 c
egg beaters
1/2 c
low-carb baking mix (or your choice of flour)
1 Tbsp
1/2 tsp


2/3 c
fresh blueberries
1/3 c
1 tsp
lemon juice


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1Prepare cheese filling:
Be sure cream cheese and butter are softened to room temperature. Cream them together with the sugar, then stir in the vanilla and beat until smooth. Fold in blueberries gently.

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2For the Crêpes:
Heat a 9" or 10" non-stick skillet or crepe pan over medium-low heat. Brush with a tiny bit of oil or butter.
Combine milk, egg beaters, and baking mix with wire whisk until well blended. Let set about 3-5 minutes, then stir again before using.

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3Pour 1/4 cup batter in preheated pan, and tilt pan around to help batter spread out into a thin circle. Cook until tiny bubbles on top break. Flip over, and cook until Crêpe slides freely in pan when shaken.

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4Remove Crêpe to a plate and make the next Crêpe, brushing a tiny bit of oil or butter again on pan so that Crêpes brown nicely. Continue to make and stack Crêpes.

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5Spread one Crêpe with some of the filling on half of one side, then fold in half, then into quarters.

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6Place 2 Crêpes on serving plate and top with blueberry topping. Add a curl of butter if desired.

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7To make blueberry topping:
In tall microwavable container, combine fresh blueberries and sugar. Microwave 30 seconds at a time, stirring between each time, for about 2 minutes total. Stir in lemon juice. Pour over Crêpes.

About this Recipe

Main Ingredient: Fruit
Regional Style: French
Dietary Needs: Vegetarian, Diabetic, Low Carb
Other Tag: Quick & Easy