The Great Berry and Cream Cheese Crepes

The Great Berry and Cream Cheese Crepes


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Gift yourself a sweet start to your day with this decadent crepe recipe. Blueberries, cream cheese, and a hint of lemon will ensure that your morning starts off right.

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Chicago, IL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4-6 servings


  • 1 Pint of Blueberries
  • 5 Ounces of Softened Cream Cheese
  • ¼ Cup of Powdered Sugar
  • ¼ Cup of Sugar
  • 2 Tablespoons of Lemon Juice
  • 1 Tablespoon of Lemon Zest
  • 1 ½ Cups of Flour
  • 2 Cups of Milk
  • 1 Tablespoon of Butter
  • 1 Tablespoon of Vanilla Extract
  • 3 Eggs
  • 1 Pinch of Salt

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Begin by whisking together the flour and salt in one bowl, and the milk, 1 tablespoon of lemon juice, vanilla, and 2 eggs in another. Then, gradually pour the wet bowl into the dry mixture and whisk until everything is smooth. Set this aside and leave it be for at least 15 minutes.

In a nonstick frying pan over a medium-low heat, combine the blueberries, butter, sugar, ½ a tablespoon of lemon zest, and the remaining tablespoon of lemon zest. Cook this for about 10 minutes or until it begins to bubble, and then remove it from the heat. Next, combine the cream cheese, the powdered sugar, the remaining egg, and the remaining ½ tablespoon of lemon zest in a food processor and blend until everything is smooth.

Then, take the crepe batter and swirl it around the bottom of a large greased pan until it’s completely covered in a thin layer. Cook it for around 2-4 minutes or until the edges begin to curl up, and then flip it over for another minute. Spread alternating lines of the cream cheese mix and blueberry sauce on the crepe before you fold it up -- repeat these steps until you have run out of batter.

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