Crepes are such a beautiful and elegant dessert. Since they can be made savory or sweet, the flavor combinations are endless. The first time I ever tried a crepe was back in 2004 when my family went out to celebrate my Father’s birthday. The crepes they served at the restaurant were filled with blueberry filling and whipped cream. This flavor has been my favorite since. I prefer to make my own blueberry filling. But if you don’t have fresh blueberries, canned blueberry pie filling will work too.

 

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Ingredients:

3 eggs
3 tbsp sugar
1/4 cup oil
1 cup milk
1.5 cup water
1.5 cup flour
Pinch of salt
1/2 tsp vanilla extract

For the filling:

Blueberry filling

Whipped cream

Instructions:

1. Combine the eggs and sugar in a bowl using a hand held mixer.

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2. Add the oil, milk, water, flour, salt, and vanilla. Mix just to combine.

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3. Refrigerate the crepe batter for at least 30 minutes before using.

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4. Grease a nonstick skillet and heat over medium high heat. Once the skillet is heated raise it up above the burner and pour the creeper batter into the skillet using a ladle. Make sure the skillet it tilted at an angel as your pour the batter in. Begin swirling the skillet until all of the batter is spread evenly throughout the bottom. You want to have a pretty thin layer. Once the edges of the creeper begin to lift, run a rubber spatula around the sides then flip it over. Cook it for a few more seconds and flip it over onto a dish.

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5. To assemble the crepe: add about 2-3 tablespoons of blueberry filling in the center of the crepe. Spread it into a long strip, leaving about 1 1/2 inches of space from the top and button. Then add a strip of whipped cream right over the blueberry filling. Fold the top and bottom of the crepe over. Then fold the sides. One side will be tucked before folding. This will make the crepe look more clean and pretty.

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Top the crepe with extra whipped cream, blueberry filling, over even some powdered sugar.

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Crepes With Blueberry Filling
 
Prep time
Cook time
Total time
 
Author:
Serves: 20 crepes
Ingredients
  • 3 eggs
  • 3 tbsp sugar
  • ¼ cup oil
  • 1 cup milk
  • 1.5 cup water
  • 1.5 cup flour
  • Pinch of salt
  • ½ tsp vanilla extract
  • For the filling:
  • Blueberry filling
  • Whipped cream
Instructions
  1. Combine the eggs and sugar in a bowl using a hand held mixer.
  2. Add the oil, milk, water, flour, salt, and vanilla. Mix just to combine.
  3. Refrigerate the crepe batter for at least 30 minutes before using.
  4. Grease a nonstick skillet and heat over medium high heat. Once the skillet is heated raise it up above the burner and pour the creeper batter into the skillet using a ladle. Make sure the skillet it tilted at an angel as your pour the batter in. Begin swirling the skillet until all of the batter is spread evenly throughout the bottom. You want to have a pretty thin layer. Once the edges of the creeper begin to lift, run a rubber spatula around the sides then flip it over. Cook it for a few more seconds and flip it over onto a dish.
  5. To assemble the crepe: add about 2-3 tablespoons of blueberry filling in the center of the crepe. Spread it into a long strip, leaving about 1½ inches of space from the top and button. Then add a strip of whipped cream right over the blueberry filling. Fold the top and bottom of the crepe over. Then fold the sides. One side will be tucked before folding. This will make the crepe look more clean and pretty.