Easy Crepe with Blueberry & Cream Cheese//Crepe Recipe//Quick Brunch Idea//Homemade Blueberry Sauce

Ingredients

• 1 cup Store-Bought Crepe Mix (any brand, gluten‑containing)
• 1 cup Milk (whole or 2% works best)
• 2 tablespoons Unsalted Butter (melted, for batter)
• 1 cup Blueberries (fresh or frozen)
• 1/4 cup Granulated Sugar
• 1 tablespoon Lime Juice (or lemon juice)
• 1 teaspoon Cornstarch (mixed with 2 tbsp water to form slurry)
• 2 tablespoons Water (for sauce base and cornstarch slurry)
• 8 ounces Cream Cheese (softened, room temperature)
• 2 tablespoons Powdered Sugar (for the spread)
• 1 teaspoon Vanilla Sugar (or 1/2 tsp vanilla extract)
• 1 teaspoon Lime Juice (optional for spread) (adds a subtle tang)
• 1 tablespoon Powdered Sugar (for dusting) (optional garnish)
• 1 tablespoon Maple Syrup (optional drizzle)

Instructions

1. Prepare Crepe Batter

   In a mixing bowl combine the store‑bought crepe mix with melted butter, then gradually whisk in milk until the batter reaches a thin, pancake‑like consistency.

   Time: PT5M

2. Make Blueberry‑Lime Sauce

   Combine blueberries, granulated sugar, lime juice, and water in a saucepan. Bring to a gentle simmer for 2–3 minutes, then lightly mash the berries.

   Time: PT4M

   Temperature: medium heat

3. Thicken Sauce

   Mix cornstarch with 2 tbsp cold water to form a slurry. Stir the slurry into the simmering blueberry mixture and cook for another 1 minute until the sauce thickens and becomes glossy.

   Time: PT2M

   Temperature: medium heat

4. Cool Sauce

   Remove the saucepan from heat and set the blueberry sauce aside to cool to room temperature.

   Time: PT3M

5. Prepare Cream Cheese Spread

   In a clean bowl, beat softened cream cheese with powdered sugar, vanilla sugar (or extract), and optional lime juice until smooth. Cover and refrigerate for at least 10 minutes.

   Time: PT5M

6. Cook Crepes

   Heat a non‑stick skillet over medium heat and melt a thin layer of butter. Pour a small ladle of batter, swirl to coat the pan, and cook 1 minute until the edges lift. Flip and cook another 30 seconds. Transfer to a plate and repeat until batter is used.

   Time: PT10M

   Temperature: medium heat

7. Assemble Crepes

   Spread a generous layer of the chilled cream cheese mixture onto each crepe, drizzle with blueberry sauce, then fold the crepe into quarters. Top with extra sauce, a dusting of powdered sugar, and optional maple syrup.

   Time: PT5M

8. Serve

   Arrange the filled crepes on a serving platter and enjoy warm as a brunch or breakfast treat.

   Time: PT0M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g