Blueberry Crepes with Honey Whipped Cream
Make tender blueberry crepes with honey whipped cream and warm blueberry sauce for a bright, make-ahead-friendly breakfast or brunch.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1 pinch salt
- 2 cups milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon pure vanilla extract
- 2 large eggs lightly beaten
- cooking spray for the pan
- 1 pint blueberries
- 1/2 cup granulated sugar
- 1/2 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup cold heavy whipping cream
- 4 tablespoons honey
Instructions
Instructions
- Whisk the flour and salt in a medium bowl. In a separate bowl, whisk the milk, lemon juice, vanilla, and beaten eggs, then gradually whisk the wet mixture into the flour until smooth.
- Rest the batter for 15 minutes. Meanwhile, cook the blueberries, sugar, lemon zest, and lemon juice in a nonstick skillet over medium-low heat for 10 to 12 minutes, until the berries are tender and the juices bubble.
- Beat the cold cream until thickened, add the honey, and continue beating to soft peaks. Refrigerate the honey whipped cream until needed.
- Lightly grease a nonstick skillet over medium heat. Pour in 1/3 cup batter and swirl to coat the base. Cook about 2 minutes, until the edges curl and the underside is golden; flip and cook 1 minute more. Repeat with the remaining batter.
- Spread each crepe with honey whipped cream, roll or fold into a triangle, and top with warm blueberry sauce.