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Blueberry and Cream Cheese Crepe


For The Crepes:

  • 1 cup flour

  • 1/2 cup milk

  • 1/2 cup water

  • 3 eggs

  • 2 TBS melted butter

  • 1/2 tsp salt

  • 2 TBS sugar

  • 1 tsp vanilla

For the Cream Filling:

  • 1 cup heavy whipping cream

  • 8 oz cream cheese

  • 1 cup sugar

  • 1 tsp vanilla extract

For the Berry Sauce:

  • 2 cups blueberries

  • 1/2 cup sugar

  • 1 TBS cornstarch


  • Add all the ingredients for your crepes to a blender. Cover.

  • Blend on low speed until everything is mixed together well.

  • Place batter in an airtight container and place in fridge for at least one hour, up to overnight.

  • Whip your heavy cream in a large bowl until stiff peaks have formed. Set aside.

  • In another bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth.

  • Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.

  • Mix together your berries, sugar and cornstarch.

  • Saute your berries in a large skillet. Cook for a few minutes until the juices start to run and a saucy mixture is created. Set aside till needed.

  • Heat a large nonstick skillet, and spray with nonstick spray over medium heat.

  • Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges.

  • Cook for 30 seconds to 1 minute till the edges start to crisp.

  • Flip over and cook for another 20-30 seconds.

  • Stack crepes and cover while you cook the remaining crepes.

  • Fill each crepe with about 1/4 cup cream cheese mixture, and 2 TBS berry sauce.

  • Roll up and serve.

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