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lemon creme crepes with blueberry topping

(1)
mvaradyteach avatar
Recipe by
Melissa Varady
@mvaradyteach
Gainesville, FL

I love crepes. They're so versatile (especially with this batter recipe) to enjoy salty or sweet. This tasty sweet version can be used a breakfast treat or a fun dessert.

(1)
yield 6 -8 people
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For lemon creme crepes with blueberry topping

  • CREPE BATTER
  • 1 c
    flour
  • 1 Tbsp
    plus 1 tsp. baking powder
  • 1/4 tsp
    sugar
  • 1/4 tsp
    salt
  • 1 c
    milk
  • 3
    eggs
  • 5 Tbsp
    melted butter
  • 1 Tbsp
    canola oil
  • 1/2 c
    white cornmeal
  • 2 Tbsp
    half-and-half
  • CREAM CHEESE MIXTURE
  • 6 oz
    softened cream cheese
  • 1/4 c
    powdered sugar
  • grated peel of one lemon
  • 3/4 c
    heavy cream, cold
  • BLUEBERRY SAUCE
  • 1/2 c
    water
  • 1 c
    sugar
  • 6 oz
    blueberries
  • juice from 1 lemon
  • 1 pinch
    salt

How To Make lemon creme crepes with blueberry topping

  • 1
    Whisk together first 5 ingredients plus cornmeal for crepe batter. Beat in milk, half-and-half, and beaten eggs, then add butter and oil and stir until smooth.
  • 2
    In another bowl, beat the cream cheese, powdered sugar, and lemon peel until fluffy. Beat in the lemon juice.
  • 3
    Using an electric mixer, beat the heavy cream until soft peaks form. Fold into the cream cheese mixture and refrigerate.
  • 4
    Pre-heat skillet or other flat pan to medium heat. Grease the pan with a tiny bit of butter. Add 2 tablespoons of crepe batter to the middle of the pan, then tilt and rotate the pan to form a thin, circular crepe. Cook until bubbles form on the top and sides begin to lift, then flip. Cook about 30 seconds to 1 minute. Repeat with the rest of the batter. (I do not add additional butter after the first crepe because I find it easier to form the crepes with less butter. You may need to add butter in between crepes depending on the pan you use.)
  • 5
    In a sauce pan, bring the sugar and water to a boil on medium-high heat, cooking undisturbed about 5 minutes. Add blueberries, lemon juice, and salt. Cook 4 additional minutes then remove from heat.
  • 6
    When all crepes are finished, spread some cream cheese mixture towards one side of crepe, then roll to other side. Top with blueberry sauce.
  • 7
    Enjoy!
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