Leftover blueberry pie filling was the inspiration behind this morning breakfast. This crepe recipe is simple and delicious and is perfect for my cream cheese and blueberry filling. The light, egg crepe filled with rich, thick cream cheese and sweet, fresh blueberries is the perfect way to say good morning. My three sweet kids are eyeing these crepes up as I take pictures for this post…better let them dig in!
Blueberry Cream Filled Crepes
Ingredients
- Crepes:
- 1 cup all purpose flour
- 2 eggs
- ½ cup water
- ½ cup milk
- ¼ teaspoon salt
- 1 Tablespoon granulated sugar
- Cream Cheese Filling:
- 8 ounce cream cheese
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Blueberry Pie Filling:
- {click here for homemade recipe}
Instructions
- Making The Crepes:
- Using a mixer, beat together eggs, water, milk. Add the sugar and salt. Slowly incorporate the flour. Mix together until blended.
- Heat up a 10 inch (or whatever size you have-you will just have to adjust the batter amount) saute pan, add a pat of butter.
- Take about a half cup of the crepe mixture and pour it into the pan.
- Pick up the pan and circle the batter so that the batter is spread equally around.
- Let the crepe cook until it begins to slightly rise and then flip over. Cook each side about 1 minute.
- Repeat each step. This batter made 6 crepes. They were thin, but not to thin because of the amount of filling I used.
- Stack each completed crepe on a plate with a paper towel in between each one, this step allows the little bit of grease from the butter to dry up and it keeps the crepes from sticking together.
- Cream Cheese Filling:
- Using the mixer, blend together cream cheese, powdered sugar, and vanilla.
- Let’s Assemble the Blueberry Cream Filled Crepe:
- Take 1 Tablespoon of cream cheese filling and spread it along the middle of the crepe.
- Take 1 Tablespoon of blueberry pie filling and spread it on top of the cream cheese.
- Take one end of the crepe and begin to roll.
- Top with powdered sugar, whipped cream and syrup! Dig In!
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