Blueberry Crepes

I bought some gorgeous and huge Organic Blueberries the other day and this morning I asked my husband to make me Blueberry Crepes. We only started making Crepes about 10 years ago, it is so easy to do I have no idea why were so afraid to try it. I looked at a few recipes and decided none of them were what I was looking for so I came up with my own filling. It was so delicious, the sweet taste of the bursting whole blueberries with the cream cheese and a bit of a tang from the sour cream, YUM. We will be making this again very soon! This is a full crepe recipe, we only made a half batch which was about 10 crepes.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crepes

  • 4

    eggs

  • 2 1/2

    cup 2% milk we had 1% and it worked fine

  • 2

    cup flour

  • 2-3

    tbl butter (melted)

  • 1/4

    tsp salt (optional)

  • Filling

  • 1

    brick cream cheese at room temperature

  • 1

    pint rinsed blueberries

  • 1/4

    cup sour cream

  • 3-4

    equal packages or you can use sugar

  • 3

    tbl blueberry Jam (I had homemade Jam from last summer thankfully)

  • Powdered sugar for presentation

Directions

In a medium bowl beat the eggs well, add the milk, flour, salt, butter and beat till smooth, Mix the filling together until well incorporated, set aside. Pre heat a non stick skillet and butter the pan well, pour about 1/4 cup of batter per crepe and swirl into a circle, it will cook very fast, about a minute per side. It should be very thin. Repeat until you run out of batter. You can put the crepes into an oven at 170 degrees on a plate until you have them all cooked. Place a line of filling down the middle of each crepe and roll, top with additional blueberries and powdered sugar if desired.

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