Lemon and Blueberry Crepes bring together a delightful harmony of zesty citrus and bursting sweetness in every bite. These light, airy crepes are filled with vibrant blueberries and a hint of lemon zest, creating a perfect balance of flavors. The soft, delicate texture of the crepes pairs beautifully with the juicy berries, making each mouthful irresistibly satisfying.
Ready in just 25 minutes, this recipe is a quick yet elegant treat for any time of day. Whether it’s a lazy weekend breakfast or a simple dessert, these crepes are sure to brighten your table. The tangy lemon adds a refreshing twist, while the natural sweetness of blueberries makes them a crowd-pleaser. It’s a dish that feels indulgent yet effortlessly light.
Ingredients for Lemon and Blueberry Crepes
- 1/2 cup (2 ½ oz/71g) all-purpose flour
- A pinch of salt
- 1 egg, at room temperature
- 1 1/3 cups (10 ½ fl oz/296ml) milk (whole milk works best for richness)
- 1 tablespoon (1/2 oz/15g) butter, melted (plus extra for greasing the pan)
- 3 tablespoons lemon curd (store-bought or homemade)
- A handful of blueberries, for serving (fresh or frozen, thawed)
- Powdered sugar, for dusting
Step-by-Step Instructions
- Prepare the batter: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg and milk. Whisk from the center, gradually incorporating the flour until smooth. Stir in the melted butter. Let the batter rest in the fridge for 30 minutes (this ensures tender crepes).
- Heat the pan: Place a large frying pan over medium heat. Lightly grease it with butter using a paper towel or brush.
- Cook the crepes: Ladle about ⅓ cup (5 tablespoons) of batter into the pan, tilting it to spread the batter into a thin, even layer. Cook undisturbed for 30 seconds or until the edges lift easily. Flip the crepe using a spatula and cook for another 1 minute until golden. Transfer to a warm plate and repeat with the remaining batter.
- Assemble the crepes: Spread each crepe with lemon curd and sprinkle with half the blueberries. Fold the crepes into thirds to create triangles.
- Serve: Arrange the folded crepes on a plate, garnish with the remaining blueberries, and dust with powdered sugar. Enjoy immediately!
- Storage: Store leftover crepes in an airtight container in the fridge for up to 2 days.
Creative Toppings and Fillings
While lemon curd and blueberries are a classic combo, feel free to get creative with your crepes! Try spreading a thin layer of Nutella or whipped cream for a decadent twist. Fresh fruit like sliced strawberries or raspberries also pair beautifully. For a savory option, fill with goat cheese and honey for a delightful contrast.
Perfect Pairings for Serving
These lemon and blueberry crepes are perfect for a weekend brunch or dessert. Serve them with a side of vanilla yogurt or a dollop of whipped cream for extra indulgence. A cup of hot tea or coffee complements the flavors beautifully, making it a complete and satisfying treat.
Quick Storage and Reheating Tips
If you have leftovers, store the crepes in an airtight container in the fridge for up to 2 days. To reheat, simply warm them in a non-stick pan over low heat for about 30 seconds on each side. Avoid the microwave, as it can make them soggy. For longer storage, freeze the crepes between layers of parchment paper in a freezer-safe bag for up to 1 month.
Time-Saving Hacks for Busy Mornings
Short on time? Prepare the batter the night before and let it rest in the fridge overnight. This not only saves time but also enhances the texture of the crepes. Alternatively, cook a batch of crepes in advance and store them in the fridge or freezer. When ready to serve, just reheat and add your favorite toppings for a quick and delicious meal.
Essential Equipment for Perfect Crepes
To make these crepes effortlessly, a non-stick frying pan is a must. A thin spatula or fish slice makes flipping easier, while a ladle ensures consistent batter portions. If you’re a crepe enthusiast, consider investing in a crepe pan for even cooking and professional results. Happy cooking!
Lemon and Blueberry Crepes
Ingredients
- 1/2 cup all-purpose flour 2 ½oz/71g
- a pinch salt
- 1 egg at room temperature
- 1 1/3 cups milk 10 ½ floz/296ml
- 1 tablespoon butter melted, 1/2oz/15g
- 3 tablespoons lemon curd
- A handful blueberries for serving
- Powdered sugar for dusting
Instructions
- Add the flour and a pinch of salt into a large mixing bowl and make a well in the centre.
- Add in the the egg and milk and start whisking from the centre, gradually drawing the flour into the egg and milk.
- Once all the flour is incorporated, whisk until it is smooth.
- Lastly whisk in the melted butter.
- Rest your batter in the fridge for 30 minutes. This is an important step and yields better crepes.
- Heat a large frying pan over a medium heat, then wipe it with butter.
- Ladle some batter (roughly ⅓ cup/ 5 tablespoons) into the pan, tilting the pan to move the mixture around for a thin and even layer. then leave to cook, undisturbed, for about 30 secs.
- If the pan is the right temperature, the pancake should turn golden underneath after about 2 minutes and will be ready to turn.
- Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over.
- Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 1 minute before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate.
- To serve: Gently spread to crepes with lemon curd and sprinkle over 1/2 the blueberries.
- Fold the crepes in thirds to create 2 triangles and arrange on your serving plate.
- Garnish with remaining blueberries and powdered sugar. Enjoy immediately!
- Cover and store left over crepes in the fridge for up to 2 days.
