Blueberry Crepes for Breakfast


Blueberry Crepes

Blueberry Crepes…rarely do I make anything this ‘fussy!’

If you’re swimming in eggs this spring, check out my article What to do with Extra Eggs.

Making Blueberry Crepes from Scratch

It has been ages since I’ve made crepes. I always think of them as being a bit, well, fussy. And I’m not all that into fussy foods. However, Joe asked for crepes the other day, the hens are in total overdrive with spring egg production, and I have frozen fruit to use before the garden bounty needs to find a home in our freezer. So crepes were on the menu this morning! I flipped open the Better Homes & Gardens recipe book my parents gave me as a wedding present and got cracking.

Crepes Recipe

  • 1 1/2 cups milk
  • 1 cup all purpose flour (I used unbleached)
  • 2 eggs
  • 1 Tbsp cooking oil (I used safflower)
  • 1/4 tsp sea salt (or 2 Tbsp sugar if you want dessert crepes)

Combine all ingredients in a bowl and beat with rotary beater until well mixed. I used an old fashioned hand beater. Heat a lightly greased 6″ skillet on medium low to medium heat. When skillet is hot, remove from heat and pour 2 Tbsp batter in and lift and tilt skillet to coat bottom with batter. Return to heat. When bottom of crepe is lightly browned, flip pan upside down over plate and crepe will fall onto plate. Add filling of choice, roll crepe up, and top with garnish. Repeat with remainder of batter, adding oil or butter occasionally to coat bottom of skillet.

My notes: I used organic ingredients and greased the skillet with a touch of butter instead of oil. You can fill your crepes with sauteed green onions, mushrooms, and some grated cheese for a savory breakfast. You can also use cherry, blueberry, or apple pie filling for dessert crepes or a sweet breakfast. I made my own blueberry pie filling with frozen blueberries, sugar, and cornstarch. If you would like to make your own blueberry pie filling, here is the recipe.

Good to the last bite :)

Good to the last bite 🙂

Blueberry Filling

  • 4 cups Blueberries (fresh or frozen)
  • 1/2 cup sugar
  • 3 Tbsp cornstarch

Heat blueberries in sauce pan on medium heat until they are bubbling. (You may need to add a tablespoon of water to keep berries from sticking to bottom of pan.) When berries are cooked through and juicy, remove about half a cup of the juice to a small heat proof bowl. Add cornstarch and mix thoroughly. Slowly stir cornstarch mix back into pan and stir constantly until mixture thickens. If mixture doesn’t thicken to desired consistency, remove more juice and add another tablespoon of cornstarch. Mix and add back to berry mixture. Filling will need to reach a boil for cornstarch to thicken properly.


Are you trying to use up extra eggs this spring? What is your favorite recipe for eggs?





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