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CuisineEuropeanFrenchSpecial OccasionIndulgent SweetsStove TopBlenderSummerSpringDate NightDessertsBrunchBreakfastUnder 30 MinutesEasyVegetarianDairy-Free

Crepes With Blueberry Compote

Jennifer Stalcup
Community Member
August 14, 2023

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Crepes With Blueberry Compote

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Crepes With Blueberry Compote

Ingredients

for 8 servings

Crepe batter:

  • 1 cup flour (125 g)
  • 1 ¼ cups milk (300 mL)
  • 3 eggs
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • ½ teaspoon salt

Blueberry Compote:

  • 1 cup frozen blueberry (100 g)
  • 1 cup sugar (200 g)
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 lemon, zested

Extras:

  • whipped cream
  • blueberry
  • powdered sugar
  • lemon zest

Nutrition Info

  • Calories 228
  • Fat 6g
  • Carbs 37g
  • Fiber 35g
  • Sugar 23g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
  2. While the batter rests, start the compote. In a saucepan, add the blueberries on medium heat and cook for 2 minutes. Then, add the sugar, lemon juice and zest, and water. Stir and cook until hot and bubbly. Then, reduce heat to medium low, stirring occasionally until set.
  3. To make the crepes, lightly brush a nonstick pan with butter and on medium heat, add ¼ of the batter. Quickly lift the pan and swirl to the edges, making a circle.
  4. Cook for about 40 seconds, until the middle begins to bubble and edges begin to brown. Once set slightly, flip over and cook the other side for 40-45 seconds.
  5. To fill, spread some cream on one end, top with a few spoons of the berry compote, and, if desired, top with additional whipped cream, fresh blueberries, and a sprinkle of lemon zest.
  6. Serve.
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