Blueberry Dessert Crepes Recipe
The perfect crepe recipe with a blueberry filling that is so delicious.
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 cups whole milk, plus more if needed
3 large eggs, room temperature
5 tablespoons unsalted butter, melted + extra for your skillet
3 tablespoons granulated sugar
1 1/2 teaspoons cornstarch
1/2 cup orange juice
1 1/2 cups frozen or fresh blueberries, divided
8 ounces cream cheese, softened
1/4 cup confectioners sugar
1 teaspoon vanilla extract
In a small saucepan combine sugar and cornstarch; stir in orange juice.
Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes; stir in 1 cup blueberries; return to a boil; boil and stir for 1 minute.
In a mixing bowl beat cream cheese until light. Add confectioners sugar and vanilla extract; beat until smooth and creamy. Set aside.
To make your crepes:
Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl.
Pour milk mixture into flour mixture, whisking to combine. Whisk in butter.
Strain mixture into a medium bowl, and refrigerate for at least 1 hour.
Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter.
Pour 3 tablespoons batter into pan, turning and tilting skillet to coat bottom evenly with batter.
Cook until top of crepe appears set, bottom is firm and golden brown in spots, about 1 minute.
Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture.
Cook for another 45 seconds - 1 minute and then transfer to a plate, and cover.
Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes).
When crepes are ready, fill with filling and roll up.
You can drizzle bits of berries over top for added color.