Blueberry Crepes
Soft, buttery crepes filled with lightly sweet mascarpone cream and a vibrant maple-blueberry compote. Make everything ahead and assemble when ready to serve.
Servings: 10 people
Ingredients
For the Crepes
- 2 large eggs
- 1 1/4 cups whole milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- avocado oil or other neutral oil, for coating pan (see recipe note #1)
To Make Blueberry Compote
- 2 cups fresh blueberries about 12-ounces, plus more for garnish (optional)
- 3 tablespoons maple syrup
- 1 tablespoon fresh lemon juice from about 1/2 lemon
- pinch ground cinnamon
- pinch fine sea salt
- 1/2 teaspoon vanilla extract
To Make the Whipped Cream
- 1 1/2 cups heavy cream
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar sifted, plus more for dusting
- 1 teaspoon vanilla extract
Instructions
Make the Crepe Batter
- In a blender, combine the eggs, milk, water, vanilla, melted butter, flour, sugar, and salt. Blend until smooth, about 20 seconds. Cover and refrigerate for at least an hour. (See Recipe Note #1)
Make the Blueberry Compote
- In a medium saucepan, combine the blueberries, maple syrup, lemon juice, cinnamon, and salt. Cook over medium heat, stirring gently, until the mixture comes to a boil. Reduce the heat and let it simmer, stirring frequently, until the blueberries soften—many will burst—and the mixture thickens, about 8 to 10 minutes (or longer if you prefer a thicker consistency). Remove from heat, stir in the vanilla, and taste, adding more maple syrup if needed. Let the compote cool slightly before serving; it will continue to thicken as it cools. (Recipe Note #2)
Make the Whipped Cream
- In the bowl of a stand mixer fitted with the wire whip attachment (or in a large mixing bowl with a handheld mixer), combine the heavy cream, mascarpone, sugar, and vanilla extract. Whip on high speed until stiff peaks form, about 2 to 3 minutes. Cover and refrigerate until ready to use, up to 2 days in advance.
Make the Crepes
- When you're ready to cook the crepes, set a plate near the stove and heat an 8 to 9-inch carbon steel or nonstick skillet over medium heat until hot. Lightly brush the bottom of the pan with oil (see Recipe Note #3). Pour or scoop 3 to 4 tablespoons (just under ¼ cup) of batter into the center of the pan, then tilt and swirl to spread it into a thin, even layer. Cook for 40 to 60 seconds, until the top looks dry and the underside is lightly golden. (For a deeper golden-brown, cook a bit longer.) Carefully flip with a thin spatula and cook for another 20 to 30 seconds, until lightly golden. Transfer to a clean plate to cool.
- Repeat with the remaining batter, covering the crepes lightly as they cool to room temperature. (Alternatively, let them cool completely, then stack with parchment paper between each crepe, cover tightly, and refrigerate for up to one day.)
Assemble Blueberry Crepes
- Spread a thin layer of whipped cream over a crepe, then spoon on your desired amount of blueberry compote. Roll, fold, or quarter the crepe as you like, and repeat with the remaining crepes. Arrange on a platter or serve on individual plates. If desired, garnish with extra whipped cream and fresh blueberries. Lightly dust with powdered sugar and serve.
Video
Notes
- Letting the batter rest helps the flour fully absorb the liquid, which makes the crepes smoother and easier to handle. Leftover batter can be stored in the refrigerator for up to two days.
- Crepes are a great make-ahead option. Store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month..
- Oil is the most practical choice for cooking crepes, since butter burns easily. If you prefer the flavor of butter, clarifying it first helps raise the smoke point. Check out this post for a step-by-step guide on how to clarify butter.
- You may end up with extra whipped cream—always better to have a little extra than not enough! Store it covered in the refrigerator for up to two days.
Nutrition
Calories: 334kcal | Carbohydrates: 28g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 90mg | Potassium: 147mg | Fiber: 1g | Sugar: 16g | Vitamin A: 872IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 1mg
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