Lemon Blueberry Crepes


For the Blueberry Topping:
For the Filling:
  • 4 oz Softened Cream Cheese
  • 1 package Lemon Flavored Instant Pudding and Pie Filling
  • 1 cup Cold Milk
For the Crepes:
  • 1/2 cup Flour
  • 1/2 cup Milk
  • 2 Eggs
  • 2 tbsp melted Butter
  • 1 tbsp Sugar
  • Pinch of Salt


For the Filling:
  1. Combine all filling ingredients in food processor or blender and blend until smooth. Cover and set in refrigerator while you make the crepes.
For the Crepes:
  1. Combine crepe ingredients in a food processor or blender and blend well. Cover and set aside for about 30 minutes. (Depending on the size of your skillet, you may want to double the crepe ingredients)
  2. To make crepes, spray a small, nonstick fry pan with cooking spray and place on stove over medium heat. Ladle the batter, 3 tablespoons at a time into the center of the pan and quickly swirl the pan to coat the bottom with a thin layer of crepe batter.
  3. Cook until slightly browned around the edges and no longer shiny in the middle. Turn onto waxed paper.
  4. Continue making crepes until all batter is used up.
For the Blueberry Topping:
  1. In a sauce pan, combine reserved syrup, cornstarch, sugar, cinnamon or nutmeg. Stir over medium heat with a wire whisk until smooth and thickened. Stir in blueberries, and lemon zest if desired. Remove from heat and set aside.
To Assemble:
  1. To assemble lay one crepe on a flat surface, spread 2 tablespoons lemon filling down center, then fold each side over so it resembles a burrito. Place 2 or 3 filled crepes on a plate and spoon the warm blueberry topping over each. Finish with fluffy whipped cream.
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