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Welcome, culinary enthusiasts! As the weekend beckons with its promise of leisure and indulgence, I’m thrilled to share with you a delightful recipe that is sure to enhance your brunch experience: Homemade Blueberry Crepes. This recipe combines the tender, buttery embrace of crepes with the sweet, tangy burst of blueberry compote, creating a symphony of flavors that dance on your palate.

Crepe Ingredients:

  • 1 cup flour
  • 1 ¼ cups milk
  • 3 large eggs
  • 4 tbsp. sugar
  • ¾ tsp salt
  • 2 tbsp. butter, melted
  • 1 tsp vanilla extract
  • Extra butter for the pan

For the Blueberry Compote:

  • 2 cups frozen Klaassen Farms blueberries
  • 2 tbsp. lemon juice
  • ¼ cup white sugar
  • A dash of salt
  • 1 tbsp. cornstarch mixed with 2-3 tbsp. water

Making the Crepes:

  1. Prepare the Batter: Begin your culinary journey by combining the flour, milk, eggs, sugar, salt, melted butter, and vanilla in a large mixing bowl. Whisk these ingredients together or use a mixer to achieve a smooth, lump-free batter.
  2. Cook the Crepes: Heat a frying pan over medium flame and brush it with some butter. Pour about ¼ cup of the batter into the center of the pan. Gently tilt and swirl the pan to spread the batter thinly across the surface. Watch as the edges start to lightly brown, then carefully flip the crepe to cook the other side to golden perfection. Repeat this process until all the batter is used, stacking the cooked crepes on a warm plate.

Crafting the Blueberry Compote:

  1. Combine the Ingredients: In a medium saucepan, mix the blueberries, lemon juice, sugar, and a dash of salt. Stir over medium heat until the mixture reaches a boil.
  2. Thicken the Compote: Blend the cornstarch with water to form a smooth mixture, then stir it into the boiling blueberry mixture. Continue stirring until the compote thickens, then remove from heat.

Serving Suggestions:

Lay a crepe flat on a plate, spoon some of the chilled blueberry compote into the center, and fold the crepe over the filling. For an extra touch of indulgence, dust with powdered sugar or drizzle with a little cream.


The blueberry compote can be stored in a sealed container in the refrigerator for up to two weeks, making it a versatile addition to your breakfasts throughout the fortnight.

Closing Thoughts:

There you have it, a simple yet exquisite recipe for blueberry crepes that promises to bring a touch of gourmet sophistication to your weekend brunch. Whether you’re looking to impress guests or indulge in a solo culinary adventure, these crepes offer a perfect blend of simplicity and flavor. So, don your apron, warm up your pan, and prepare to delight in the sweet, comforting embrace of homemade crepes. Bon appétit!