Blueberry Crepes with Cream Cheese Filling Recipe – Simple Recipe Ever: Our delicious Blueberry Crepes with Cream Cheese Filling recipe has just the right amount of sweetness and sourness.
Blueberry Crepes with Cream Cheese Filling Recipe – Simple Recipe Ever
These crepes are sure to be a hit whether you’re having a relaxing brunch on the weekend or want to impress your guests at a special event. Every bite is pure bliss, with a creamy cream cheese center and a burst of fresh blueberries. Let’s get started on making these delicious treats!
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Also See:Â
No Bake Vegan Peanut Butter Oatmeal Cookies Recipe
Instructions
Mix the flour, eggs, milk, water, melted butter, salt, sugar, and vanilla extract in a bowl using an electric mixer until the mixture is smooth. Allow the gluten to loosen up by letting the batter sit for ten minutes.
Make the cream cheese filling while the batter rests. If the cream cheese is soft, beat it in a different bowl until it is smooth. Mix the vanilla extract and powdered sugar together until they are well mixed. Put away.
Toast or crepe pan that doesn’t stick should be heated over medium heat. Use cooking spray or butter to lightly grease the pan.
Spread out the bottom of the pan by swirling about 1/4 cup of the crepe batter around it. It’s ready when the edges begin to lift and the bottom turns a light golden color.
Using a spatula, carefully flip the crepe over and cook for another one to two minutes on the other side. Do it again with the rest of the batter, and stack the cooked crepes on a plate.
It’s time to put the crepes together once they are all done cooking. Spread a lot of the cream cheese filling on each crepe, and then top each one with a handful of fresh blueberries.
You can roll the crepes up or fold them in half, and then serve them hot. For extra sweetness, you can sprinkle them with powdered sugar or drizzle them with maple syrup.
Tips for RecipeÂ
Do not use a crepe pan or skillet that sticks to make sure the crepes cook evenly and don’t stick.
If you think the batter is too thick, add more milk. If you think it’s too thin, add more flour. The gluten can relax when you let the batter rest, which makes the crepes softer and more tender.
When you flip the crepes, be careful not to tear them. It is best to use a thin spatula for this.
To make it your own, you can add your favorite fruits or toppings, like chocolate chips, raspberries, or strawberries.
Notes
If you have extra crepes, you can keep them in the fridge for up to two days in an airtight container. To serve, just heat them up in the microwave or on a skillet.
You can make the cream cheese filling ahead of time and store it in the fridge until you’re ready to use it. Before putting it on the crepes, let it cool to room temperature.
You can make your own unique versions of this recipe by trying out different fillings and toppings. You can use anything from Nutella and bananas to lemon curd and berries.
Nutrition
- Calories: 220
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 90mg
- Sodium: 210mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 5g
