Go Back
- 1 cup all-purpose flour - 2 large eggs - 1 ½ cups milk - 2 tablespoons unsalted butter, melted - 2 tablespoons granulated sugar To make blueberry cheesecake crepes, you need simple, easy-to-find items. First, grab all-purpose flour. This gives crepes their structure. Next, include two large eggs for binding and richness. You will also need 1 ½ cups of milk. Milk helps create a smooth batter. Don't forget 2 tablespoons of unsalted butter, melted, for flavor. Lastly, add 2 tablespoons of granulated sugar. Sugar adds a hint of sweetness to the crepes. - 8 oz cream cheese, softened - ½ cup powdered sugar - 1 cup fresh blueberries - 1 tablespoon fresh lemon juice - Zest of 1 lemon For the creamy filling, start with 8 ounces of cream cheese. Make sure it’s soft for easy mixing. Then, add ½ cup powdered sugar. This will sweeten the filling. Next, fold in 1 cup of fresh blueberries. They add flavor and fun. Don't forget to mix in 1 tablespoon of fresh lemon juice. It brightens up the taste. Finish with the zest of 1 lemon to add a fresh note. - Whipped cream - Additional blueberries To make your crepes extra special, consider optional toppings. A dollop of whipped cream adds creaminess. You might also sprinkle on additional blueberries. This makes your dish look lovely and adds more fruit flavor. Enjoy making these blueberry cheesecake crepes! {{ingredient_image_2}} To make the crepe batter, start by mixing the ingredients in a large bowl. Combine 1 cup of all-purpose flour, 2 large eggs, 1 ½ cups of milk, 2 tablespoons of melted unsalted butter, 2 tablespoons of granulated sugar, and ½ teaspoon of pure vanilla extract. Whisk until the mixture is smooth and well combined. After mixing, allow the batter to rest for 30 minutes. This step is key. Resting helps create light, delicate crepes that are easy to flip. Next, preheat a non-stick skillet over medium heat. Lightly grease the skillet with a small pat of butter. Pour about ¼ cup of the batter into the pan. Immediately swirl the pan to coat the bottom evenly. Cook for 1 to 2 minutes. When the edges lift and turn golden brown, carefully flip the crepe with a spatula. Cook for another minute. Once done, transfer the crepe to a plate and repeat with the rest of the batter, stacking the cooked crepes. In a separate bowl, blend 8 oz of softened cream cheese with a hand mixer or whisk until creamy. Gradually add ½ cup of powdered sugar, 1 tablespoon of fresh lemon juice, and the zest of 1 lemon. Mix until smooth, ensuring no lumps remain. This filling gives the crepes a rich, tangy flavor. To assemble, take a cooked crepe and spread a thin layer of the cream cheese mixture over one half. Scatter fresh blueberries on top of the cream cheese. Then, fold the crepe in half to cover the blueberries, and fold it in half again to create a triangle shape. Repeat this for each crepe until they are all filled. Serve the blueberry cheesecake crepes warm for the best taste. For a beautiful presentation, garnish with extra fresh blueberries. A generous dollop of whipped cream can add an extra touch of indulgence. Enjoy your delicious creation! To make great crepes, let your batter rest. This time helps the flour absorb the liquid. A rested batter gives you a smooth, light texture. Aim for a rest time of about 30 minutes. Next, focus on your cooking temperature. Use medium heat for even cooking. If it's too hot, your crepes will burn. If it's too cool, they won’t cook properly. A non-stick skillet works best for easy flipping. You can change the cream cheese filling to suit your taste. Try adding different fruits, like strawberries or peaches. They pair well with the cheese and add flavor. For flavor enhancements, consider mixing in some spices. A pinch of cinnamon or a splash of almond extract can elevate the taste. You can also add a bit of honey for sweetness. Avoid over-mixing your batter. Mixing too much can develop gluten. This makes your crepes tough instead of tender. Just mix until smooth and let it rest. Be careful not to cook your crepes too long. They should be light golden brown. Overcooking them can lead to dry, crispy crepes that are hard to fold. Keep an eye on the edges; they will start to lift when they are ready to flip. Pro Tips Rest the Batter: Allowing the crepe batter to rest for 30 minutes helps the flour fully hydrate and results in a more tender crepe. Control the Heat: Ensure your skillet is at medium heat to avoid burning the crepes. Too high of a heat can lead to uneven cooking. Use Fresh Ingredients: Using fresh blueberries and quality cream cheese will elevate the flavor of your crepes significantly. Perfect Folding Technique: For a neat presentation, fold the crepes carefully and ensure the filling is evenly distributed before folding. {{image_4}} You can switch out blueberries for other fruits. Strawberries and raspberries work great. They bring a new taste and color. Seasonal fruits like peaches or cherries can also fit well. Just make sure to slice them thin. This keeps the crepes easy to fold. If you want gluten-free crepes, use almond flour or oat flour. These flours can make a nice, tender crepe. You may need to adjust the liquid. Start with less milk, and add more if needed. This helps keep the crepes from being too thin. To make this recipe vegan, use plant-based cream cheese. Brands like Tofutti or Kite Hill work well. For eggs, you can use flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit until it thickens. This works as a great binder in the batter. To keep your leftover crepes fresh, follow these easy tips: - Refrigeration tips: Place the crepes in a stack, separated by parchment paper. Then, store them in an airtight container. They last up to three days in the fridge. - Freezing instructions: For longer storage, freeze crepes by stacking them in groups of two or three. Use parchment paper between each stack. Seal them in a freezer bag. They can last up to two months in the freezer. When ready to eat, thaw them in the fridge before reheating. The cream cheese filling needs special care to stay tasty: - Best practices for keeping fresh: Store the cream cheese filling in an airtight container in the fridge. It stays fresh for about five days. Make sure it’s sealed well to avoid drying out. - Reheating suggestions: When you’re ready to use it again, gently warm the filling in the microwave. Heat it in short bursts, stirring between each. This helps keep it creamy and smooth. To make your crepes more flavorful, add spices or extracts. A pinch of cinnamon or nutmeg gives a warm kick. You can also try almond or orange extract for a unique twist. These small changes can make a big impact on taste. Yes, you can make these crepes ahead of time. Cook the crepes and cool them completely. Stack them with parchment paper in between to prevent sticking. Store them in the fridge for up to two days. You can also freeze them for up to a month. Just be sure to wrap them well. Blueberry cheesecake crepes pair well with many sides. Fresh fruit, like strawberries or raspberries, adds color and taste. A light salad can balance the sweetness. For drinks, serve with coffee, tea, or a refreshing smoothie. These options enhance your meal without overpowering the crepes. Yes, you can use frozen blueberries. They are convenient and save time. Thaw them first and drain excess liquid to avoid sogginess. Frozen blueberries may not be as firm as fresh ones, but they still taste great. Use them in the cream cheese filling or as a topping. Blueberry cheesecake crepes are a delicious treat that combines simple ingredients and easy steps. We covered the main components needed, like flour, eggs, and cream cheese. I shared the process of making the crepes, filling, and serving suggestions. Remember, you can add fruits or make vegan options to suit your taste. Don't forget to store any leftovers properly for later enjoyment. Enjoy trying this fun recipe and impressing your friends or family!

Blueberry Cheesecake Crepes

Delicate crepes filled with a creamy cheesecake mixture and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1.5 cups milk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 0.5 teaspoon pure vanilla extract
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 cup fresh blueberries, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1 unit Zest of 1 lemon
  • 1 serving Whipped cream for serving (optional)

Instructions
 

  • In a large mixing bowl, combine the all-purpose flour, eggs, milk, melted butter, granulated sugar, and vanilla extract. Whisk until the mixture is completely smooth and well combined. Once mixed, allow the batter to rest for 30 minutes.
  • Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with a small pat of butter. For each crepe, pour approximately ¼ cup of the batter into the pan, then immediately swirl the pan to ensure an even coating. Cook for 1-2 minutes, until the edges start to lift and the bottom is light golden brown. Carefully flip the crepe and cook for an additional 1 minute. Transfer the crepe to a plate and repeat with the remaining batter.
  • In a separate bowl, blend the softened cream cheese until creamy. Gradually add in the powdered sugar, fresh lemon juice, and lemon zest. Mix until smooth and well combined.
  • To assemble, take one cooked crepe and spread a thin layer of the cream cheese mixture over one half. Scatter fresh blueberries on top, fold the crepe in half, and then fold it in half again to create a triangle shape. Repeat for each crepe.
  • Serve warm, garnished with extra blueberries and whipped cream if desired.

Notes

Allow the batter to rest for a light texture.
Keyword blueberry, cheesecake, crepes, dessert