Blueberry Crepes

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Whether you prefer breakfast, brunch, or brinner (breakfast for dinner), you are going to love these no-fail light and fruit-filled Blueberry Crepes.

Blueberry Crepes

Do you create a weekday supper theme at home? I did that for a while and always ended up with ‘Whatever Wednesday/Thursday/Friday’ because it’s just the two of us at home and by dinner time, we were still ‘half’ full as our offices provide us with scrumptious lunch daily. However, if I have to pick one theme for the rest of my life, I think it will be breakfast for dinner.

Well, thanks to Brianne for adding me as part of her team this year. We both met through Sunday Supper Movement and I always love visiting her site. Being a breakfast person, I just can’t skip this breakfast section or this 100 Sweet & Savory Brunch Recipes.

During college years, IHOP was one of the favorite place to go for me and my friends. The late night tummy growls after intense studying often called for another portion of pancakes. So, we marched into IHOP, armed with our textbooks and laptops, and stayed there for 2 hours or so. Oh, the joy of studying and having breakfast at midnight!

Fast forward, brunch happened every weekend in our home and today I’ll share with you a no-fail blueberry crepes recipe. People say the simplest breakfast are often the most delicious. Much like this blueberry crepes, it doesn’t take a lot of ingredients to form an addiction. It’s the perfect flavor for a light, early Spring breakfast.

If you’re a newbie in the kitchen, this recipe is a must try. It’s so simple and yet delivers one of the best breakfast items. And if you’re feeling extra fancy, add a scoop (or more) of vanilla ice cream.

Blueberry Crepes

Whether you like breakfast, brunch, or brinner (breakfast for dinner), you are going to love these no-fail light and fruit-filled crepes.

Prep: 15 mins

Cook: 5 mins

Total: 20 mins

Servings: 3 servings

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Ingredients

For the Crepes:

• 100 grams all purpose flour (about 3/4 to 4/5 cup)
• 1/8 tsp salt
• 3 large eggs
• 75 ml water (about 1/3 cup)
• 175 ml milk (about 3/4 cup)
• 2 tbs butter melted
• 1 tsp vanilla extract

For the Blueberry Syrup:

• 1/2 cup blueberries
• 1 tbs light brown sugar

Instructions

• Combine the ingredients for crepe batter in a bowl and whisk until smooth. Let it rest 30 minutes - overnight in the fridge.
• When ready, heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
• Blueberry syrup: simmer over medium low heat for 10 minutes and serve over crepes.
• Optional: you can top the blueberry crepes with whipped cream and fresh blueberries.

Nutrition Facts

Blueberry Crepes

Amount Per Serving (2 crepes)

Calories 302 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g30%

Cholesterol 206mg69%

Sodium 314mg13%

Potassium 123mg4%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 6g7%

Protein 10g20%

Vitamin A 505IU10%

Vitamin C 2.4mg3%

Calcium 103mg10%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Linda @ Brunch with Joy

Course: Beakfast, Brunch

Cuisine: American

Keywords: blueberry crepes, crepes recipe, holiday brunch recipe, recipes with blueberries

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If you’d like to see more from Linda, how about these…

• Beerberry Pancakes
• Turkey Chorizo Breakfast Hash
• Breakfast Yogurt with Cherry Sauce