Topped with warm blueberry compote, these crepes are a breakfast that my kids would love to eat every day. Blueberry crepes are a breakfast lover’s dream come true.
Breakfast Crepes
As the crepes sizzle on the hot pan, magic happens – thin circles of golden happiness emerge. With a flip of the spatula, they’re ready, delicate yet resilient, awaiting their fate.
Will you fill them with sweet berries and cream or savory ham and cheese? No matter the choice, each bite of these breakfast crepes is filled with homemade goodness, a symphony of flavors and memories.
It’s fairly well established here that we are a pancake-loving family, but what you may not know is that we are equal-opportunity sweet breakfast lovers. Crepes, french toast, waffles, German pancakes, we’ll happily dive into all of them.
My grandmother first introduced me to crepes and it was love at first bite. She liked to serve them with her Orange Sauce – and they’re pretty amazing that way!
Crepes have always been a nostalgic breakfast for me and in the years since Grandma made them for us, I’ve discovered an endless variety of crepe fillings and toppings.
Crepes vs Pancakes
While crepes and pancakes are made with many of the same ingredients, crepe batter is much thinner, resulting in a thin and delicate “pancake” that is a bit larger in diameter.
Traditional pancakes are typically served stacked on a plate with a sweet topping, while crepes are often folded or rolled before serving. Crepes can be savory or sweet with different filling and topping options.
Want a few more awesome breakfast ideas? Try banana split pancakes, Oreo pancakes, and my current favorite, strawberry shortcake pancakes.
If you’re cooking for a crowd, fluffy, buttery, sweet pancakes filled with bursting juicy berries are possible with minimal effort. Did you know that you can cook enough pancakes for the whole family all at once on a single sheet pan?
Blueberry Crepes
You’ll need the following ingredients for this recipe:
- butter
- vanilla extract
- milk
- eggs
- all-purpose flour
- kosher salt
- fresh blueberries or blueberry compote
Blueberry Crepes Recipe
Melt the butter in a large glass bowl. Add the vanilla, the milk, and then the eggs, whisking it together. Add the flour and salt and whisk well to combine. The batter should be very liquid.
Heat a medium-sized non-stick skillet over medium heat. Melt a teaspoon of butter in the pan and swirl to coat. Pour a scant ¼ cup of the batter into the pan. Tilt the pan in a circular motion to cover the bottom with the batter.
Let the crepe cook for about 30 seconds, until the pan side has cooked through, and then flip to the other side. Let it cook another 30 seconds or so, until lightly browned. Transfer the cooked crepe to a plate.
If you are making crepes for a crowd, they will keep nicely, stacked with a sheet of parchment or waxed paper in between each crepe, while you are making the rest of the batch.
Serve the crepes folded in half or loosely rolled on a plate. Serve topped with fresh berries, strawberry or blueberry compote, and a sprinkling of powdered sugar.
Crepe Fillings
The options for crepe fillings are pretty much endless. Some of the most popular crepe fillings are fruits, like this strawberry compote or the blueberry compote in this recipe. This peach sauce would be another terrific choice.
Nutella, chocolate, and caramel sauces are always popular. My friend Lynne is a maple syrup purist and insists that is the best option when enjoying crepes.
And as far as I’m concerned, there are very few things that aren’t made even better by adding a dollop of whipped cream.
Craving something savory? Try some chopped up ham or bacon and a sprinkling of cheese. Leftover roasted vegetables are always a great choice too.
Scrambled eggs with some herbs or sauteed spinach adds up to one of my favorite savory crepes. If you’re a mushroom lover, you can’t go wrong with a whole lot of sauteed mushrooms and a soft runny egg.
Want to try your hand at dessert crepes? Add a scoop of ice cream and then drizzle the crepe with your favorite sweet sauce.
Blueberry Crepes
Ingredients
- 2 tablespoons butter melted, plus more for cooking
- 1 teaspoon vanilla extract
- 1 cup milk
- 4 eggs
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Melt the butter in a large glass bowl. Add the vanilla, the milk, and then the eggs, whisking it together. Add the flour and salt and whisk well to combine. The batter should be very liquid.
- Heat a medium-sized non-stick skillet over medium heat. Melt a teaspoon of butter in the pan and swirl to coat. Pour a scant ¼ cup of the batter into the pan. Tilt the pan in a circular motion to cover the bottom with the batter.
- Let the crepe cook for about 30 seconds, until the pan side has cooked through, and then flip to the other side. Let it cook another 30 seconds or so, until lightly browned. Transfer the cooked crepe to a plate.
- Serve the crepes folded in half or loosely rolled on a plate. Serve topped with fresh berries, berry compote, and/or a sprinkling of powdered sugar.
Notes
Nutrition
Linda says
These crepes are wonderful!!!
Mary says
I’m thrilled they’re a hit, Linda!