Description

Delicious Lemon Blueberry Crepes are a sweet and tangy breakfast treat featuring thin, tender crepes filled with creamy lemon-flavored filling and topped with a fresh blueberry sauce. Perfect for a special morning or brunch, these crepes combine the bright flavors of lemon with the natural sweetness of fresh blueberries for a delightful start to your day.

Ingredients

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Crepe Batter

1 cup Flour (all-purpose)
2 Eggs (large, fresh)
1 cup Lowfat Milk
2 tablespoons Melted Butter (unsalted)
1 pinch Salt
2 tablespoons Sugar (adjust to taste)

Lemon Cream Cheese Filling

8 ounces Cream Cheese (softened)
1 cup Powdered Sugar
2 teaspoons Nielsen-Massey Pure Lemon Paste
1 teaspoon Fresh Lemon Zest (optional)

Blueberry Sauce

1 cup Water
2 tablespoons Fresh Lemon Juice
1/4 cup Sugar (adjust to taste)
1 tablespoon Cornstarch
2 cups Fresh Blueberries (ripe)

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Instructions

Prepare Blueberry Sauce: In a medium saucepan, combine 1 cup water and 2 tablespoons fresh lemon juice. Warm the mixture over medium heat. In a small bowl, whisk together 1/4 cup sugar and 1 tablespoon cornstarch until smooth, then slowly add this mixture into the warm liquid while stirring gently. Add 2 cups fresh blueberries and cook for about 5-7 minutes until the sauce thickens. Remove from heat and let it cool completely.
Make Crepe Batter: In a large bowl, whisk 2 large eggs vigorously for about 10 seconds. Add 2 teaspoons lemon paste and half (1/2 cup) of the lowfat milk to the eggs and whisk until combined. Gradually incorporate 1 cup all-purpose flour while whisking to avoid lumps. Stir in 2 tablespoons sugar and a pinch of salt. Finally, pour in the remaining 1/2 cup milk and 2 tablespoons melted unsalted butter, whisking until the batter is smooth and creamy.
Cook Crepes: Heat a non-stick skillet over medium-low heat and melt a small pat of butter to coat the pan. Pour about 1/3 cup of the batter into the pan, swirling it around to form a thin, even layer. Cook the crepe for 1 to 2 minutes until the bottom is lightly browned. Carefully flip the crepe and cook the other side for about 30 seconds to 1 minute. Repeat with the rest of the batter, stacking cooked crepes on a plate.
Prepare Lemon Cream Cheese Filling: Using an electric mixer, beat 8 ounces of softened cream cheese until smooth. Gradually add 1 cup powdered sugar, 2 teaspoons lemon paste, and 1 teaspoon fresh lemon zest (if using). Continue beating until the mixture becomes light and fluffy. Cover and refrigerate until ready to assemble.
Assemble Crepes: Spoon a generous amount of the lemon cream cheese filling onto each crepe and roll it up neatly. Place the rolled crepes onto serving plates and generously top with the cooled blueberry sauce before serving.

Notes

Adjust sugar in the batter and blueberry sauce according to your sweetness preference.
Use fresh, ripe blueberries for the best flavor and texture.
If lemon zest is unavailable, you can omit it; lemon paste provides sufficient lemon flavor.
Crepes can be kept warm in a low oven (about 200°F) if needed before serving.
Leftover blueberry sauce can be refrigerated and used as a topping for pancakes or yogurt.