These Lemon Blueberry Crêpes are a light and delicious dessert. Just spread crêpes with a lemony ricotta filling, then fold and drizzle with sweet-tart blueberry sauce!
Table of Contents
Why Make This Recipe
- Works for Breakfast or Dessert: This dish can be served for a light dessert or for a special occasion breakfast. Either way, you’ll be scraping every last morsel off your plate.
- Elegant But Easy: Crêpes seem fancy, but they are actually quite easy to make. And this blueberry sauce couldn’t be simpler. See below for step-by-step instructions for making a truly sophisticated dish.
- Perfect for Any Season: This recipe uses frozen blueberries for the sauce, making this dish super easy to make at any time of year. No need to wait for berries to be in season!
🥗 Ingredients
For the Crêpes and Filling
- Ricotta Cheese: In France, I like to use fromage blanc for this dish—it’s similar to ricotta, but a bit more tangy. You could also use mascarpone cheese in this dish (for more of a dessert feel) or even a thick Greek yogurt (for more of a breakfast feel). Or, replace with sweetened whipped cream!
For the Blueberry Sauce
- Frozen Blueberries: You can use all kinds of different fruit for this dish—frozen raspberries or cherries would also be delicious. You can make this with fresh blueberries as well, though you may need to add a little bit of water to the saucepan. Pay attention to how sweet your blueberries are, because you may want more or less sugar in the sauce.
- Lemon Zest and Juice: Where possible, look for organic lemons if you are going to zest them. If not, at least wash them well before zesting. And, use the same lemon for juice. Fresh squeezed lemon juice is always more delicious than any store-bought lemon juice.
🥣 Step-by-Step Instructions
Combine 1 cup all-purpose flour, 1 cup milk, ½ cup water, 2 eggs, 2 tablespoons melted butter, ½ teaspoon vanilla extract, ½ teaspoon lemon zest, and ¼ teaspoon salt in large bowl and whisk vigorously until well-combined (about a minute).
You can also use a blender for this step—blend for about 10 seconds.
The batter should be much thinner than pancake batter—closer to the consistency of heavy cream. Let the batter rest for at least 30 minutes. You can leave it up to overnight, but move into the refrigerator if you are not using right away.
While the crêpe batter is resting, prepare the filling and the sauce. Stir together 1 cup ricotta cheese with 2 tablespoons sugar and ½ teaspoon of lemon zest. Set aside.
In a small saucepan, combine 1.5 cups frozen blueberries, 2 tablespoons sugar, ½ teaspoon lemon zest, and ½ teaspoon lemon juice.
Heat over medium-high for about 5 minutes, or until the blueberries have fully thawed and create a sauce. Stir in 1 teaspoon cornstarch and let cook for another minute, until sauce begins to thicken. Set aside while you make the crêpes.
After resting the crêpe batter, give it another quick whisking. Now heat a 9- or 10-inch crepe pan or nonstick skillet on medium heat, cut off a sliver of butter, and swirl it around your pan.
Use a paper towel to coat the pan evenly. Pour about ¼ cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan.
Cook without disturbing the crêpe until you see the edges beginning to brown, then use a non-scratch spatula to flip your crêpe and cook the other side. You can use your spatula to peek if you need to—you want the bottom to be golden brown in spots.
Keep an eye on your heat—the crêpes should take about 1 minute to cook on the first side, and 30 seconds or so on the second side.
Repeat with the rest of the batter, including buttering the pan between each crêpe. As you finish your crêpes, stack them on a plate separated by squares of wax paper or parchment paper.
To serve, spread 2 tablespoons of the ricotta cheese mixture on one crêpe, and fold twice into a triangle shape.
Place 2 filled and folded crêpes on each plate, then drizzle with lemon-blueberry sauce. Garnish with powdered sugar, if desired.
🧐 Recipe FAQs
Yes. Crêpes are excellent for make-ahead! They will store for several days in the refrigerator in a ziplock bag or airtight container. And, you can freeze crêpes for up to 3 months. Use a piece of parchment or wax paper between each crêpe so that they don’t stick together.
If you freeze them, thaw in the refrigerator before using. When you’re ready to eat one, heat it gently in the microwave for 15-30 seconds before filling. You can also stir together the filling and make the lemon blueberry sauce in advance—but wait until you’re ready to serve to put it all together.
You can make crêpes with just a rubber or wooden spatula and a nonstick skillet (or very well-seasoned cast-iron skillet). If you plan to make crêpes regularly, you may want to buy a pan like this Cuisinart brand crepe pan. Crêpe pans have a nice weight to them and conduct heat well so you get an even cook on your crêpes. And the sides on the pan are fairly low, which helps you get your spatula under the crêpe to flip it.
The other tool you might want is a wooden crêpe turner—these are long and flat, and make it easy to lift your crepes and flip them without damaging them. They aren’t necessary for crêpe making, but they do make the job a little easier if you find yourself making crêpes frequently.
Resting is important because the starch in the flour has time to absorb liquid, air bubbles rise to the surface and are released, and the gluten which develops when you mix the batter has a chance to relax (while gluten in a nice chewy artisan bread loaf is appreciated, not so in a crepe). All of that makes for a more tender crêpe.
👩🍳 Expert Tips
The trickiest part of homemade crêpes is making sure the temperature of your pan is right—it it’s too hot, your crêpes will be too thick, and may burn. If it’s too low, your crêpes will take too long to cook, and can spread out so thinly that they are difficult to flip.
Play around with your heat—you may have to adjust it as the pan heats up. Once you make them a few times, you’ll get the hang of it! And don’t skimp on buttering the pan before each crêpe—it really helps, even with a nonstick pan.
Of course, if you don’t want to go to the trouble of making your own crêpes, you can always look for store-bought versions. With pre-made crêpes, you can make this dish in about 10 minutes!
Depending on how much sauce you like to drizzle on your blueberry crêpes, you may have extra blueberry sauce. In that case, yay for you! Blueberry sauce is fantastic on top of pancakes, ice cream, yogurt, and cottage cheese. Great on a slice of angel food cake too. And, you can freeze extra sauce too, so you have it on hand whenever you need it.
Want to take your filling to the next level? Try using this French Pastry Cream instead of the ricotta filling! YUM.
Other Delicious Crêpe Recipes
Have you caught the crêpe bug? I love crêpes, both savory and sweet. Here are a few of my favorite recipes:
- French Crêpes with Eggs and Cheddar
- Caprese Crêpes
- Creamy Dijon Chicken and Mushroom Crêpes
- Banana Nutella Crêpes
- Sweet Mango Crêpes
- Gluten-Free Crêpes with Almond Flour
Love lemon? Try my Lemon Ricotta Cake or my Lemon Mascarpone Pasta recipes. Lemon Lavender Cookies and these Easy Mini Lemon Tarts are more delicious lemon-flavored desserts. And if lemons and blueberries are your favorite flavor pairing, check out these Lemon Blueberry Cookies, this Blueberry Pound Cake, or this Blueberry Crumble next.
If you try this recipe for blueberry crêpes, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
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📖 Recipe
Lemon Blueberry Crêpes
These Lemon Blueberry Crêpes are filled with a lemony ricotta spread, then folded and drizzled with sweet-tart blueberry sauce!
Ingredients
For the crêpes
- 1 cup all-purpose flour (125 grams)
- 1 cup milk
- ½ cup water
- 2 eggs
- 2 tablespoons unsalted butter, melted and cooled slightly
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest, divided
- ¼ teaspoon kosher salt
- 1 cup ricotta cheese (8 ounces)
- 1 tablespoon sugar
- 2 tablespoons unsalted butter, for cooking crêpes
- Powdered sugar, to garnish (optional)
For the blueberry sauce
- 1.5 cups frozen blueberries (about 7 ounces)
- 2 tablespoons sugar
- ½ teaspoon lemon zest
- ½ teaspoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Combine the flour, milk, water, eggs, butter, vanilla extract, ½ teaspoon of lemon zest, and salt in large bowl and whisk vigorously until well-combined (about a minute). You can also use a blender for this step—blend for about 10 seconds. The batter should be much thinner than pancake batter—closer to the consistency of heavy cream.
- Let the batter rest for at least 30 minutes. You can leave it up to overnight, but move into the refrigerator if you are not using right away.
- While the crêpe batter is resting, prepare the filling and the sauce. Stir together the ricotta cheese with the sugar and the remaining ½ teaspoon of lemon zest. Set aside.
- In a small saucepan, combine the frozen blueberries, sugar, lemon zest, and lemon juice.
- Heat over medium-high for about 5 minutes, or until the blueberries have fully thawed and create a sauce.
- Stir in cornstarch and let cook for another minute, until sauce begins to thicken. Set aside while you make the crêpes.
- After resting the crêpe batter, give it another quick whisking.
- Now heat a 9- or 10-inch crepe pan or nonstick skillet on medium heat, cut off a sliver of butter, and swirl it around your pan. Use a paper towel to coat the pan evenly.
- Pour about ¼ cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan.
- Cook without disturbing the crepe until you see the edges beginning to brown, then use a non-scratch spatula to flip your crepe and cook the other side. You can use your spatula to peek if you need to—you want the bottom to be golden brown in spots. Keep an eye on your heat—the crepes should take about 1 minute to cook on the first side, and 30 seconds or so on the second side.
- Repeat with the rest of the batter, including buttering the pan between each crêpe.
- As you finish your crepes, stack them on a plate separated by squares of wax paper or parchment paper.
- To serve, spread 2 tablespoons of the ricotta cheese mixture on one crêpe, and fold twice into a triangle shape.
- Place 2 filled and folded crepes on each plate, then drizzle with lemon-blueberry sauce.
- Garnish with powdered sugar, if desired.
Notes
Make-Ahead Instructions: You can store crêpes for several days in the refrigerator in a ziplock bag or airtight container. And, you can freeze crepes for up to 3 months. Use a piece of parchment or wax paper between each crepe so that they don’t stick together. If you freeze them, thaw in the refrigerator before using. When you’re ready to eat one, heat it gently in the microwave for 15-30 seconds before filling. You can also stir together the filling and make the lemon blueberry sauce in advance—but wait until you’re ready to serve to put it all together.
Expert Tip: The trickiest part of homemade crêpes is making sure the temperature of your pan is right—it it’s too hot, your crepes will be too thick, and may burn. If it’s too low, your crêpes will take too long to cook, and can spread out so thinly that they are difficult to flip. Play around with your heat—you may have to adjust it as the pan heats up. Once you make them a few times, you’ll get the hang of it! And don’t skimp on buttering the pan before each crêpe—it really helps, even with a nonstick pan. Of course, if you don’t want to go to the trouble of making your own crêpes, you can always look for store-bought versions. With pre-made crêpes, you can make this dish in about 10 minutes!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 581Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 164mgSodium: 295mgCarbohydrates: 80gFiber: 3gSugar: 44gProtein: 17g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made this recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Sara says
This was delicious! Thank you for the recipe! I love the lemon blueberry sauce.
Molly Pisula says
So glad you enjoyed it. Thanks so much for commenting!
mimi rippee says
You're moving back?! You've never told the story of how you ended up moving to Paris, and I'd love to hear it. Are you moving back to the San Francisco area? Love your crepes with the blueberries. When I was little I'd make crepes for my sister and I. We'd just sprinkle on a little sugar. Now if I make them they end up savory, although I'm really rethinking that after seeing your photos!
Chef Molly says
Yes, I can go either way with crepes--I love both sweet and savory preparations. But the ricotta with the blueberry sauce on these really is lovely. We'll move back to the D.C. area--we were just here for two years, and our time is up this summer. 🙁