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These easy Blueberry Crepes are a breakfast worth waking up for. Light and tender gluten free crepes come together quickly, and are served with a sweet 2-ingredient blueberry syrup. Dress them up with a dollop of whipped cream and fresh blueberries to make them extra-special!
Delicious Details
- Cuisine Inspiration: French
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Homemade Blueberry Crepes – A Perfect Breakfast or Brunch!
When I was a kid, I always felt so special when my mom would make crepes. Maybe it’s because they are French, which as a little girl from New Jersey, made them feel so fancy. But really, they aren’t much more than a super-thin pancake typically served with either a filling or a topping. And my recipe for Gluten-Free Crepes makes them a simple option for even those of us who have to avoid gluten that’s in the traditional recipe.
To dress them up, I added a sweet fruit sauce to make these light and lovely blueberry crepes. The batter comes together easily and cooks up into delicate, golden gluten-free crepes that feel fancy without the fuss. Serve them with blueberry sauce and a dusting of powdered sugar, or mix it up with your favorite fillings like lemon curd, Nutella, or even a scoop of vanilla ice cream.
- They’re gluten-free (but you’d never guess). These crepes cook up soft, flexible, and just the right amount of delicate, with no weird texture or aftertaste.
- Simple, reliable batter. The ingredients are straightforward, and the batter blends smoothly for easy crepe-making, even if it’s your first time.
- Perfectly sweet and fruity. The homemade blueberry sauce adds a burst of juicy flavor that makes these crepes feel like something you’d get at a café.
- Endlessly customizable. Use the blueberry sauce or swap in your favorite toppings. These crepes are a perfect blank canvas.
Ingredients You’ll Need
A lot of people assume that crepes are difficult to prepare, but I’m here to set the record straight. You don’t even need many ingredients to make them! Here’s a quick overview. The full amounts are in the recipe card further down in the post.
For the Gluten-Free Crepes
- Gluten-Free All-Purpose Flour: I use Bob’s Red Mill 1:1. If you’re not gluten-free, you can use any regular all-purpose flour.
- Kosher Salt: To help enhance the natural flavor of the crepes.
- Eggs: At room temperature.
- Milk: Room temperature.
- Unsalted Butter: Melted.
- Water: You may or may not need this to thin out the batter.
For the Blueberry Sauce and Serving
- Blueberries: Rinsed and dried. You can use frozen and thawed blueberries if you’d like, but fresh ones are definitely preferable. Have some extras for sprinkling on top of the crepes when serving for a little texture variation.
- Brown Sugar: Either light or dark will do.
- Whipped Cream: Store-bought or homemade if you want to dress up your crepes.
How to Make Gluten-Free Blueberry Crepes
This dish only requires 10 minutes of prep time and another 10 minutes of cook time. If you want any further details and tips, check out my Gluten Free Crepes post. But I’ll give you an overview with photos here. And the step-by-step instructions you’ll need are down below in the recipe card.
- Prepare Batter: Combine the flour, salt, eggs, milk and melted butter in a blender until the batter is nice and smooth, about 30 seconds. Let the batter rest, and in the meantime, move on to making the syrup.
- Cook the crepes: Blend the water into the batter before you cook the crepes. Melt butter in a skillet, add 1/4 cup of the batter, swirl the pan, and cook for about 2 minutes. Flip and finish cooking, then repeat with the remaining batter.
- Make Syrup: While the batter is resting, add the blueberries and brown sugar to a small saucepan. Place the saucepan over low heat and stir while the brown sugar melts. Once the mixture comes to a simmer, simmer it for about 5-10 minutes, until it’s thickened. Set the syrup aside.
- Add Toppings: Transfer your gluten-free crepes to a plate, fold them as desired and top them with the blueberry syrup, more fresh blueberries and some whipped cream.
- Enjoy! Serve warm.
Quick Tips
- Measure Your Flour Accurately: It’s always a good idea to measure your flour with a food scale. If you don’t have one, fill your measuring cup by fluffing up the flour and spooning it in, then leveling it off at the top with a butter knife. Scooping up the flour directly will pack it in, and you’ll end up using too much.
- Do Not Skip the Resting Time: You need to let your batter sit for at least 30 minutes before you can cook the crepes. If you’d like to make it further in advance, keep it in the fridge, where it will last for up to two days. Whether it’s chilled or at room temperature, it should be well covered.
- Cook the Syrup Over Low Heat: It’s best to stick with low heat when you’re cooking the blueberry syrup. Increasing the temperature could cause the brown sugar to burn – meaning you’d have to start over.
- Keep the Crepes Warm: Preheat the oven to 200°F to keep each crepe warm while you continue using up the remaining batter.
How to Store and Reheat Extras
- Store in the Fridge: Once cooled, leftover crepes should be refrigerated in an airtight container and enjoyed within 2-3 days. The blueberry syrup will stay fresh for 2-3 weeks if it’s kept in an airtight jar or container in the fridge.
- To Reheat: Warm the syrup in a skillet over low heat, stirring constantly. The crepes can either be warmed up in a skillet over medium-low heat or in a 325°F oven on a lightly greased baking sheet.
- Can I Freeze Extras? Yes! Stack the cooled crepes between layers of wax or parchment paper and freeze them in a freezer-safe container. They will last for up to 4 months! Thaw them out in the refrigerator before you reheat them.
Variation Ideas
- Use Another Berry: If blueberries aren’t your cup of tea, feel free to substitute them with blackberries or raspberries. You may want to strain the syrup through a sieve since these berries have larger seeds than blueberries do.
- Make Savory Crepes: Crepes don’t always have to be sweet! Go ahead and dress up your homemade crepes with shredded cheese, crumbled bacon and some fresh herbs to experience them in a whole new light.
- Make Blueberry Crunch Crepes: Craving some crunchiness? Try topping off these blueberry crepes with a scoop of your favorite gluten-free granola!
- Add Nutella: A little chocolate hazelnut spread makes everything more delicious. You can either spread it onto your crepes before folding them up or melt it in the microwave for drizzling.
- Lemon Blueberry Crepes: Add a little lemon zest to the batter or the blueberry sauce for a bright, citrusy twist that pairs perfectly with the sweet berries. You can also fold some lemon curd into the crepes before adding the blueberry syrup on top.
- Blueberry Cheesecake Crepes: Fill the crepes with a mixture of sweetened cream cheese or mascarpone before topping with blueberry sauce for an extra-rich, dessert-style version.
Gluten-Free Blueberry Crepes
These quick and easy Gluten-Free Crepes are served with a sweet 2-ingredient blueberry syrup, a dollop of whipped cream and fresh blueberries! Now that's a breakfast worth waking up for.
Servings: 6 servings
Equipment
- Stove
Ingredients
For the Gluten-Free Crepes
- 1 1/2 cups gluten-free all-purpose flour blend (recommended: Bob's Red Mill 1:1)
- 1/2 teaspoon kosher salt
- 2 large eggs at room temperature
- 1 1/2 cups milk aroom temperaturet
- 2 Tablespoons melted unsalted butter plus more for cooking
- 1/2 cup water
For the Blueberry Syrup
- 1/2 cup blueberries, rinsed and dried
- 1 Tablespoon light brown sugar
For Serving
- fresh blueberries
- whipped cream
Instructions
- In a blender, combine the 1 1/2 cups gluten-free all-purpose flour blend, 1/2 teaspoon kosher salt, 2 large eggs, 1 1/2 cups milk, and 2 Tablespoons melted unsalted butter until smooth, about 30 seconds.
- Let the batter rest for at least 30 minutes at room temperature (or up to 2 days in the fridge), covered. Longer resting will give you more flavorful crepes.
- While the batter is resting, add 1/2 cup blueberries, and1 Tablespoon light brown sugar to a small saucepan. Place the saucepan over low heat and stir while the brown sugar melts. Once it comes to a simmer, simmer for about 5-10 minutes, until thickened. Set aside.
- Let the batter come to room temperature before using it and preheat the oven to 200°F to keep the crepes warm.
- Add 1/2 cup water and blend again before cooking. If you like thicker crepes, you can use less or omit the water altogether.
- When ready to cook, heat a pat of butter or a spray of nonstick spray in a nonstick 9-inch skillet or crepe pan over medium-high heat.
- When hot, pour about 1/4 cup of the batter into the pan. Immediately swirl the pan so the batter forms a thin circle.
- Cook the crepe for about 2 minutes, or until the bottom is light brown and bubbles burst on the surface. Use a thin spatula to flip and cook for another 30 to 60 seconds, until golden brown on the other side.
- Repeat with the remaining batter. Keep the crepes warm in the 200°F oven on a baking sheet covered with aluminum foil.
- Transfer crepes to a plate and serve hot, topped with the blueberry syrup and additional fresh blueberries and whipped cream, if desired.
Notes
- To Store: Refrigerate cooled crepes in an airtight container and enjoy within 2-3 days. Refrigerate blueberry syrup in an airtight jar or container for 2-3 weeks.
- To Reheat: Reheat syrup in a skillet over low heat, stirring constantly. Crepes can either be reheated in a skillet over medium-low heat or in a 325°F oven on a lightly greased baking sheet.
- To Freeze: Stack cooled crepes between layers of wax/parchment paper and freeze in a freezer-safe container for up to 4 months. Thaw in the fridge before reheating.
Nutrition Facts
Gluten-Free Blueberry Crepes
Amount Per Serving (2 crepes)
Calories 199
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 69mg23%
Sodium 245mg10%
Potassium 116mg3%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 7g8%
Protein 7g14%
Vitamin A 263IU5%
Vitamin C 1mg1%
Calcium 103mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
Hi Linda,
I just want you to know that I adapted your recipe and posted it on my Instagram @easygourmetliving. Thank you so much for sharing it. ????✨????????????
Hello Jennifer! I’m so happy to hear that you enjoyed the blueberry crepes recipe. I look forward to checking out your Instagram account to see how your version turned out.
~ Brianne