Blueberry crepes filled with luscious cream cheese crepe filling made with whipped cream and a delicious blueberry sauce are so good it's almost sinful. Is it breakfast? Is it dessert? It is most definitely both!
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Refrigerate: 30 minutesminutes
Total Time: 1 hourhour
Servings: 14crepes
Ingredients
Crepe Batter
2cups2% milk
4largelarge eggs
3Tablespoonssalted butter, melted and slightly cooled
In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour, and mix until batter is smooth, about 15-20 seconds. Refrigerate batter at least 30 minutes, or overnight.
Heat an 8-inch frying pan over medium-low heat. Spray with non-stick cooking spray and pour about 1/4 cup batter into the pan, immediately tilting the pan from side to side to form an even circle. Cook about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.
Crepe Filling
In a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and vanilla until smooth. Mix in the whipped cream until smooth.
Blueberry Sauce
In a medium saucepan, combine the blueberries, sugar, water, lemon juice, and cornstarch. Bring to a boil over medium heat.
Lower the heat and simmer 5 minutes, or until thickened. Mash with a fork to reach desired consistency. Remove from heat and allow to cool for a few minutes.
Lay a crepe on a flat surface and spread 1 to 2 Tablespoons filling down the center. Then pour the blueberry sauce on top. Fold crepe around filling. Repeat with remaining crepes. Fold crepe and serve.
Notes
Make ahead instructions: The batter can be made up to 24 hours in advance and stored in the refrigerator until ready to cook. The filling is best made the same day it is served. The crepes and sauce can be made up to 3 days in advance. Storage: For the crepes, add to a zip-top bag or covered container and layer parchment in between each crepe. The crepes and sauce can be stored in the fridge for up to 3 days and in the freezer for up to 3 months.Reheating: Heat in microwave or on the skillet over low heat until warm. You can also place on a baking sheet in the oven at 175°F for 5 minutes, or until warm.