Lemon Blueberry Crepes – Classic French crepes with lemon zest and juice in the batter that are topped with a delicious blueberry compote. The perfect breakfast or brunch recipe!

Lemon Blueberry Crepes

I love making crepes for weekend brunch! I shared my favorite classic french crepe recipe last year and decided that it was time to share a great variation on it made with lemon and blueberries. I included both lemon zest and lemon juice in the crepe batter and then I top these crepes with a homemade blueberry compote that also has a bit of lemon in it. These crepes are sure to be a hit!

Common Questions About Making Lemon Blueberry Crepes

What are lemon blueberry crepes?

Lemon blueberry crepes are classic crepes with a bit of lemon zest and juice in the batter that are then topped or filled with a homemade blueberry compote.

What are crepes?

Crepes are a very thin, pancake that originated in France. They have fillings typically and can be sweet or savory.

What is the difference between pancakes and crepes?

While they have very similar batters, pancake batter has baking powder in it as a leavening agent and tend to be thicker.

Ingredient Notes –

Milk thins the crepe batter and adds most of the moisture. I’m using whole milk but any milk (dairy or non-dairy) should work.
Flour helps give the crepes structure– make sure to measure using the spoon and level method.
Eggs add richness and help bind the crepe batter together. Your eggs can be cold or at room temperature– doesn’t matter!
Butter adds additional richness to the batter. If you use unsalted butter, make sure to add a pinch of salt to the batter.
Granulated sugar sweetens the crepe batter and compote slightly– we just want it to enhance the sweetness in the blueberries.
Lemon juice and lemon zest add a subtle lemon flavor to the crepes and the compote! The lemon juice adds acidity and freshness while the lemon zest adds the classic lemon flavor.
Vanilla enhances the sweetness in the crepes and the flavor of the lemon.
This recipe can be made with either fresh or frozen blueberries, but I am using fresh. Just make sure to remove any stems or mushy berries.
Water and cornstarch create a slurry that thickens the blueberry compote.

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Lemon Blueberry Crepes

Lemon Blueberry Crepes - Classic French crepes with lemon zest and juice in the batter that are topped with a delicious blueberry compote. The perfect breakfast or brunch recipe!

Ingredients

For the Lemon Crepes

1 1/4 cups milk
1 cup all-purpose flour
2 large eggs
2 tablespoons butter (melted)
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest

For the Blueberry Compote

1 1/2 cups blueberries
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon water
2 teaspoons cornstarch

Instructions

For the Lemon Crepes

Add all of the crepe ingredients (milk, flour, eggs, butter, sugar, lemon juice, vanilla, and lemon zest) to a blender and blend for 30 seconds. Scrape down the sides of the blender and blend for another 30 seconds.
Place the crepe batter in the fridge to rest for 1 hour. While the crepe batter chills, make the blueberry compote.
Heat a large (at least 10") nonstick pan over medium heat. Grease the pan very lightly with butter (I rub the stick over the pan rather than adding a pat and letting it melt - this will help get a more even coating).
Add 1/4 cup of batter to the center of the pan and swirl the pan to spread the batter to the edges. The goal is to create a flat, round crepe.
Cook for 2 minutes, or until the edges begin to brown. Then flip the crepe and cook for an additional 1-2 minutes.
Repeat steps 4 and 5 until all of the crepes have been cooked. Make sure to re-grease your pan as needed.
To serve, spread the blueberry compote inside of the crepes and fold or roll them to close.
Sprinkle with powdered sugar, if desired, and enjoy. The crepes and compote can be stored separately in airtight containers in the fridge for up to four days.

For the Blueberry Compote

Add the blueberries, sugar, and lemon juice to a small saucepan set over medium heat. Cook, stirring often, until the blueberries begin to burst - about 5-7 minutes.
In a small bowl, stir together the water and cornstarch. Add the slurry to the blueberries and cook them for another 2-3 minutes, or until the compote has thickened. Make sure to stir often so they don't burn on the bottom of the pan.
Remove the compote from the heat and set it aside to cool to room temperature.

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