Blueberry Crepes -

5 from 1 vote

Blueberry Crepes

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.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert

Cuisine: American

Servings: crepes, about 3-4 servings

Calories: 107kcal

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

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.

Nutrition