Blueberry Lemon Crepes: A Twist on the French Favorite

If you're a breakfast enthusiast, like me, then you know that one of the easiest (and most delicious) breakfast items is crepes! Instead of having basic, every day crepes, try changing up the recipe by adding a scrumptious blueberry drizzle, with a lemon cream cheese filling! Hopefully, these blueberry lemon crepes are as delicious for you as they are for me.

Blueberry Lemon Crepes

• Prep Time:15 mins
• Cook Time:20 mins
• Total Time:35 mins
• Servings:25
• Medium

Ingredients

• For crepes:
• 2 cups flour
• 4 large eggs
• 1 cup milk
• 1 cup water
• 1/2 teaspoon salt
• 4 tablespoons melted butter
• 4 teaspoons sugar
• For filling:
• 4 oz cream cheese
• 3 tablespoons sugar
• 2 tablespoons lemon juice
• For drizzle:
• 1 cup blueberries
• 3/4 cup sugar
• 1 tablespoon lemon juice

• Step 1

  For filling, add the cream cheese and sugar in a bowl. With an electric mixer or whisk, beat until smooth. Add lemon juice sparingly. Set aside.

  

• Step 2

  For the drizzle, combine the blueberries, sugar, and lemon juice into a small pot. Cook on medium heat for 10-15 minutes, or until berries are tender. Keep on a simmer and set aside.

  

• Step 3

  For crepes, whisk the flour and eggs. Slowly add milk and water until smooth. Then add the salt, butter, and sugar until creamy.

  

• Step 4

  Set the burner at a medium to high heat. Using a medium-sized, non-stick frying pan, pour 1/4 cup of batter and swirl around the bottom.

  

• Step 5

  Cook 30 seconds-1 minute on each side, or until the edges are golden.

  

• Step 6

  Carefully remove the crepe from pan, add in the lemon cream cheese filling, and drizzle blueberry sauce on top.