Crepes with Blueberry Jam & Lemon Cream Cheese Glaze

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 cup Milk (whole or 2% milk)
• 1 large Egg (room temperature)
• 1 tablespoon Granulated Sugar (for batter, minimal sweetness)
• 2 tablespoons Unsalted Butter (melted, plus extra for pan)
• 1 pinch Salt (for batter)
• 1 cup Blueberries (fresh or frozen)
• 3 tablespoons Granulated Sugar (for blueberry compote)
• 1/4 teaspoon Vanilla Extract (for blueberry compote)
• 1 tablespoon Water (helps thin the compote)
• 4 ounces Cream Cheese (softened, room temperature)
• 2 tablespoons Sour Cream (for glaze)
• 1/4 cup Powdered Sugar (for glaze, sifted)
• 1 teaspoon Lemon Zest (freshly grated)
• 1/2 teaspoon Vanilla Extract (for glaze)
• 1 pinch Salt (for glaze)
• 1 tablespoon Milk (for glaze, adjust consistency)

Instructions

1. Prepare Crepe Batter

   In a mixing bowl whisk together 1 cup sifted all‑purpose flour, 1 cup milk, 1 large egg, 1 tbsp granulated sugar, 2 tbsp melted unsalted butter, and a pinch of salt until smooth.

   Time: PT5M

2. Rest Batter

   Cover the bowl with plastic wrap and refrigerate for 30–45 minutes to allow the flour to hydrate and the batter to become airy.

   Time: PT35M

3. Make Blueberry Compote

   Heat a saucepan over medium heat, add 1 cup blueberries, 3 tbsp granulated sugar, 1/4 tsp vanilla extract, and 1 tbsp water. Cook, stirring occasionally, for 5–7 minutes until the berries burst, the mixture thickens, and coats the back of a spoon.

   Time: PT7M

   Temperature: Medium

4. Prepare Cream Cheese Glaze

   In a clean bowl combine 4 oz softened cream cheese, 2 tbsp sour cream, 1/4 cup powdered sugar, 1 tsp lemon zest, 1/2 tsp vanilla extract, a pinch of salt, and 1 tbsp milk. Whisk until smooth and glossy. Adjust thickness with a little more powdered sugar or milk if needed.

   Time: PT5M

5. Chill Glaze

   Transfer the glaze to a piping bag (or zip‑top bag) and refrigerate for 5 minutes so it firms slightly for easier drizzling.

   Time: PT5M

6. Heat Crepe Pan

   Place the non‑stick crepe pan over high heat. Add a tiny dab of butter and swirl to coat the surface.

   Time: PT1M

   Temperature: High

7. Cook First Crepe

   Pour just enough batter (≈2‑3 tbsp) into the center of the pan, immediately swirl to spread a thin, even layer. Cook for about 45‑60 seconds until edges lift and the bottom is lightly golden, then flip and cook the other side for another 30‑45 seconds.

   Time: PT2M

   Temperature: High

8. Repeat Crepes

   Repeat the cooking process for the remaining batter, adjusting heat as needed. You should obtain about 3‑4 crepes.

   Time: PT6M

   Temperature: High

9. Assemble Crepes

   Fold each warm crepe into quarters, drizzle with the chilled cream cheese glaze, then spoon the blueberry compote over the top. Finish with a light dusting of powdered sugar if desired.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

32 g

Fat

12 g

Fiber

2 g