Blueberry Crepes
Delicate blueberry crepes drizzled with a sweet lemon‑vanilla glaze, bursting with fresh fruit—perfect for a light brunch or a festive dessert.
Ingredients
Instructions
- Reserve the 12 rich crepes.
- In a saucepan, combine 2 Tbsp. cornstarch, 2 Tbsp. granulated sugar replacement, a dash of salt, 1 cup skim milk, 1 Tbsp. lemon juice, and 2 tsp. vanilla extract.
- Cook and stir over medium heat until the mixture slightly thickens; remove from heat.
- Crush 1 cup of fresh blueberries and stir them into the thickened mixture.
- Return the saucepan to heat, cooking and stirring until further thickened.
- Let the blueberry sauce cool.
- Fold the remaining blueberries into the cooled sauce.
- Divide the sauce evenly among the crepes, then fold or roll each crepe.
- Top each crepe with a heaping 1 Tbsp. of the blueberry topping.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the blueberry sauce. If you prefer a lower-calorie option, you can substitute the skim milk with unsweetened almond milk. Ensure the blueberries are fresh and ripe for the best flavor. If you want to elevate your crepes, serve them with a dollop of Greek yogurt or whipped cream.
Serving Suggestions
These blueberry crepes make a delightful breakfast or brunch dish. Consider serving them alongside a fresh fruit salad or a refreshing mint tea for a balanced meal. They also pair beautifully with Woody'S Wonderful Strawberry Jello Salad, adding a colorful and sweet contrast. For an extra touch, drizzle with honey or maple syrup before serving.
Storage & Reheating
Store any leftover crepes and blueberry sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the crepes in a skillet over low heat for a few minutes, and gently heat the sauce in a saucepan until warmed through. This will help maintain their texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Crepes contains roughly 370 calories, with 0g protein, 32g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 597mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the crepes ahead of time?
Yes, you can prepare the crepes in advance. Stack them between sheets of parchment paper and store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet before filling with the blueberry sauce.
What can I use instead of cornstarch?
If you don't have cornstarch, you can use all-purpose flour as a thickening agent. Use the same amount, although you may need to cook the mixture a bit longer to achieve the desired thickness. Just ensure to whisk it well to avoid lumps.
Can I use frozen blueberries for this recipe?
Yes, frozen blueberries can be used, but it's best to thaw them first and drain any excess liquid. This will prevent the sauce from becoming too watery. The flavor will be slightly different, but still delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).