blueberry crepes
Breakfast

Blueberry Crepes

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These light Blueberry Crepes are an elegant change from the traditional pancake breakfast. Thin, fluffy crepes are topped with a blueberry-marmalade mixture for a sweet start to the day. Make for a great special Mother’s Day surprise.

blueberry crepes 01 2Ingredients
2 egg whites
2/3 Cup of fat-free milk
2 tsp canola oil
1/2 Cup of flour
1/4 tsp salt
1/4 Cup of reduced sugar orange marmalade
1 Cup of unsweetened blueberries
Splenda, equivalent to 8 tsp of sugar
1/2 Cup fat free sour cream
1/8 tsp of cinnamon

Instructions
Whisk egg whites, milk and oil until well blended.

In a separate bowl, combine the flour and salt.

Stir in the dry mix into the egg blend. Set batter aside.

Melt the marmalade in a saucepan over low heat, stirring constantly.

Remove from the heat and stir in the blueberries and Splenda.

In a small bowl, mix the sour cream and cinnamon together.

Coat a small skillet with non-stick cooking spray.

Place 2 Tbsp of batter into the skillet. Move the skillet around to coat the bottom evenly with the batter.

Place over low heat.

Cook until the top is dry and the bottom is lightly browned.

Cool the crepe on a wire rack.

Repeat until all the batter is used.

Preheat the oven to 375F degrees.

Spread 1 Tbsp of the sour cream blend onto each crepe.

Roll each crepe and place in a baking dish.

Spoon the blueberry mixture over the top of each crepe.

Bake 15 minutes.

Serves 4.

Blissful Blueberry Delight Crepes

Recipe by Donnie Caves
0.0 from 0 votes
Course: Breakfast, BrunchCuisine: FrenchDifficulty: Intermediate
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

280

kcal
Total time

35

minutes

Indulge in a delightful morning treat with these homemade blueberry crepes! Soft, thin crepes filled with a sweet, tangy blueberry compote, these are sure to become a breakfast favorite. Perfect for a leisurely weekend brunch or any special occasion.

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Ingredients

  • 2 cups all-purpose flour

  • 2 eggs

  • 1/2 cup milk

  • 1/2 cup water

  • 2 tablespoons melted butter

  • 1 tablespoon granulated sugar

  • 1/4 teaspoon salt

  • 2 cups fresh blueberries

  • 1/4 cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 Zest Zest of 1 lemon

  • Powdered sugar, for dusting (optional)

  • Whipped cream, for serving (optional)

Directions

  • In a blender or food processor, blend 1 cup of blueberries with 1/4 cup of granulated sugar, lemon juice, and lemon zest until smooth. Set aside.
  • In a mixing bowl, whisk together flour, eggs, milk, water, melted butter, 1 tablespoon of granulated sugar, and salt until smooth and no lumps remain. Let the batter rest for 10 minutes.
  • Heat a crepe pan or non-stick skillet over medium heat. Lightly grease the pan with butter or cooking spray.
  • Pour about 1/4 cup of batter into the center of the pan, swirling to spread the batter thinly and evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter, stacking the crepes on a plate as you go.
  • In a small saucepan, heat the blueberry compote over medium heat until warmed through.
  • To serve, spoon some of the blueberry compote onto each crepe, fold or roll them up, and top with additional blueberries, powdered sugar, and whipped cream if desired.
  • Serve warm and enjoy your blissful blueberry delight crepes.

Recipe Video

Notes

  • You can adjust the sweetness of the blueberry compote according to your taste by adding more or less sugar.
  • If you prefer a smoother texture for the compote, you can strain it through a fine mesh sieve after blending.
  • Crepes can be made ahead of time and stored in the refrigerator for up to 2 days.
  • Reheat gently in the microwave or on the stovetop before serving

Nutrition Facts

  • Total number of serves: 4
  • Calories: 280kcal
  • Carbohydrates: 39g
  • Protein: 8g
  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 90mg
  • Sodium: 220mg
  • Fiber: 2g
  • Sugar: 15g

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