Blueberry Crepe with Lemon Curd

February 20, 2020



  • 1/2 cup fresh lemon juice

  • 2 teaspoons lemon zest

  • 1/2 cup sugar

  • 3 large eggs

  • 6 tablespoons unsalted butter



  • 4 Cups YV Fresh blueberries

  • 1/2 Cup Maple Syrup

  • 1/4 Cup Water, as required

  • 2 Tablespoons cornstarch, as per the consistency required

  • 1 1/2 C. flour

  • 1 Tbs. Maple Syrup

  • 1/2 tsp. baking powder

  • 1/2 tsp. salt

  • 2 cup milk

  • 2 eggs

  • 1/2 tsp. vanilla essence 

  • 2 Tablespoons melted coconut oil (optional)



  • Whisk juice, lemon zest, sugar, and eggs together in a saucepan.

  • Stir in butter and cook over low heat, stirring until curd attains a good consistency

  • Transfer lemon curd to a bowl, cover and chill until cold.


  • Put the blueberries and maple syrup in a saucepan on medium heat.

  • Whisk together the cornstarch and water.

  • Pour the cornstarch water mix into the blueberries and stir until it’s mixed.

  • Cook the berries until they boil. Stir it on a low boil for about a minute until the sauce thickens.

  • Once done, cool it to room temperature. 



  • Whisk the ingredients in a mixing bowl.

  • Let the batter sit if you prefer, an hour or up to overnight in the fridge.

  • Pour 1/4 Cup of the batter into the center of a heated non-stick pan with butter melted in the pan, evenly

  • Let it cook until the edges turn firm and lighten

  • Flip the crepe over with a spatula.

  • Once done, transfer it on the serving plate. 


Final MIX

  • Lay the crepes on a plate 

  • Spread the lemon curd 

  • Add another layer of blueberry sauce, spreading lightly over the curd. 

  • Fold the crepe and top it off with some more lemon curd and fresh YV Fresh blueberries!




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