Lemon Blueberry Crêpes

plate with two lemon blueberry crepes with fork

5 from 45 votes

These Lemon Blueberry Crêpes are filled with a lemony ricotta spread, then folded and drizzled with sweet-tart blueberry sauce!

Prep Time15

Cook Time20

Additional Time30

Total Time1 5

Servings:

Calories: 581kcal

Author: Chef Molly Pisula

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 ½ 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!

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