Crepes With Blueberry Sauce

Why You’ll Love This Recipe

This recipe is easy to make, and the ingredients are likely already in your kitchen. The crepes are soft and delicate, while the blueberry sauce adds a fresh, fruity contrast that brightens up the dish. You can serve them plain, folded, rolled, or layered, and the blueberry sauce can be made ahead for convenience. It’s versatile, beautiful, and absolutely delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crepes:
all-purpose flour
milk
eggs
melted butter
sugar
vanilla extract
salt

For the blueberry sauce:
fresh or frozen blueberries
sugar
lemon juice
cornstarch (optional, for thickening)
water

Directions

1. In a large bowl, whisk together the flour, sugar, and salt.
2. In another bowl, whisk the eggs, milk, melted butter, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, whisking until smooth and no lumps remain.
4. Let the batter rest for at least 20–30 minutes at room temperature.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
6. Pour a small amount of batter (about 1/4 cup) into the skillet and tilt the pan to spread the batter into a thin, even layer.
7. Cook for 1–2 minutes, then flip and cook the other side for another 30 seconds to 1 minute.
8. Remove and repeat with the remaining batter.

To make the blueberry sauce:

1. In a small saucepan, combine blueberries, sugar, lemon juice, and water.
2. Cook over medium heat, stirring gently, until the berries begin to release their juices and soften, about 5–7 minutes.
3. If a thicker sauce is desired, dissolve cornstarch in a little cold water and stir it into the sauce. Cook for another 1–2 minutes until thickened.
4. Remove from heat and let it cool slightly before serving.

To assemble:
Spoon the blueberry sauce over the crepes or roll/fold the crepes and drizzle the sauce on top. Serve warm.

Servings and timing

Makes about 8–10 crepes, serving 4 people.
Preparation time: 10 minutes
Resting time: 30 minutes
Cooking time: 20 minutes
Total time: 1 hour

Variations

• Citrus Twist: Add a bit of lemon or orange zest to the crepe batter for a fresh flavor.
• Creamy Filling: Fill crepes with sweetened cream cheese or whipped ricotta before topping with sauce.
• Berry Mix: Add raspberries or blackberries to the blueberry sauce for variety.
• Chocolate Drizzle: Add a light drizzle of chocolate sauce along with the blueberry topping.
• Vegan Option: Use plant-based milk, egg substitute, and dairy-free butter to make vegan crepes.
• Savory Crepes: Skip the sugar and vanilla in the batter and use the crepes for savory fillings instead.

Storage/Reheating

Store leftover crepes stacked with parchment paper between them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
The blueberry sauce can be stored in a sealed container in the refrigerator for up to 5 days and reheated on the stove or in the microwave.
Crepes and sauce can both be frozen separately for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I make the crepe batter ahead of time?

Yes, the batter can be made a day ahead and stored in the refrigerator. Stir before using.

What’s the best pan to use for crepes?

A non-stick skillet or a special crepe pan works best for even, thin crepes.

Can I use frozen blueberries for the sauce?

Yes, frozen blueberries work perfectly. You may need to cook them a bit longer to release their juices.

How do I keep crepes warm while cooking the rest?

Place cooked crepes on a plate in a warm oven (around 200°F/90°C) until ready to serve.

Why do my crepes tear or stick?

Ensure your pan is well-greased and fully heated before adding the batter. A rested batter also helps create smooth crepes.

Can I make these gluten-free?

Yes, use a gluten-free flour blend that’s suitable for baking or pancakes.

Is the blueberry sauce supposed to be chunky or smooth?

It can be either. For a smooth sauce, blend it after cooking. For a rustic feel, leave it chunky.

Can I add sugar to the crepe batter?

Yes, adding a small amount of sugar gives the crepes a hint of sweetness, perfect for dessert versions.

What toppings go well with these crepes?

Whipped cream, powdered sugar, Greek yogurt, or ice cream all pair well with the blueberry sauce.

How thin should the batter be?

Crepe batter should be thinner than pancake batter—almost like heavy cream—for the best results.

Conclusion

Crepes with blueberry sauce are a delightful and elegant way to enjoy a sweet treat at breakfast, brunch, or dessert. With their soft texture and vibrant topping, they’re both beautiful and delicious. Easy to customize and perfect for sharing, this recipe is sure to impress and satisfy every time.

Crepes With Blueberry Sauce

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crepes with blueberry sauce are tender, thin pancakes served with a sweet and tangy blueberry topping. Perfect for breakfast, brunch, or dessert, this dish is light, flavorful, and easy to make at home.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 8–10 crepes (serves 4)
• Category: Breakfast, Brunch, Dessert
• Method: Stovetop
• Cuisine: French-inspired

Ingredients

[object Object]

Cook Mode Prevent your screen from going dark

Instructions

[object Object]

Notes

Resting the batter improves crepe texture.,Frozen blueberries work well; just cook a little longer.,For extra flavor, add lemon zest to the sauce or crepe batter.,Crepes can be made ahead and stored for up to 3 days in the fridge or frozen for later.

Nutrition

• Serving Size: 2 crepes with sauce
• Calories: 230
• Sugar: 10g
• Sodium: 110mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 7g
• Cholesterol: undefined