LeMoine Family Kitchen

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Blueberry Cheesecake Crepes

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Blueberry Cheesecake Crepes | LeMoine Family Kitchen

Mothers Day is days away and I have got a really wonderful recipe worthy of the best moms ever. Many people, including me, celebrate Mothers Day with a beautiful brunch. This year I’ll be hosting some of our family to celebrate all those important ladies in our lives. From mine and my husbands moms, to our grandmothers and our kids Godmother; we are so thankful to have them in our lives. These Blueberry Cheesecake Crepes are pretty spectacular and would absolutely make for a great addition to a breakfast or brunch spread. 

Crepes are a very thin and delicate pancake. You can make them with savory or sweet fillings, like these Crepes with Whipped Orange Ricotta that I shared a while back. I decided to go ahead with another sweet crepe for Mothers Day brunch, this time with a creamy, luscious Blueberry Cheesecake filling! I know, delicious right?!

I know, you may be thinking crepes are way too much work but I’ve got great news… you can make the crepes the day before then warm just before serving! While yes I do have a crepe maker, you can make these with just a non stick pan and a little patience. The batter is really very simple; a mixture of flour, powdered sugar, baking soda, milk and eggs. Its a very thin batter which is why these are so much lighter then a pancake.

For that Blueberry Cheesecake filling I first cooked down some fresh blueberries with a little sugar and water until thickened and then allowed to cool. Whipped some cream cheese, powdered sugar, cream and lemon zest until smooth and creamy. I then added the blueberry mixture in and stirred until incorporated. Simply topped with fresh whipped cream and fresh blueberries, this is a beautiful dish.

Blueberry Cheesecake Crepes
Author: Angela LeMoine
Ingredients
  • For the Crepes:
  • 1½ cups flour
  • 2 eggs
  • ⅛ tsp baking soda
  • 2½ cups milk
  • 2 Tbsp powdered sugar
  • For the Blueberry Filling:
  • 1 heaping cup blueberries
  • 1/2 cup water
  • 1/4 cup sugar
  • 8 oz light cream cheese
  • 3 Tbsp cream
  • 3 Tbsp powdered sugar
  • zest of 1 lemon
Instructions
  1. Mix all the ingredients for the crepe batter together. Whisk until well combined and smooth. All the batter to rest for 15 minutes {allows those small bubbles to settle}.
  2. In a small pot, over medium low heat, add the blueberries, water and sugar. Cook until reduced down and thicken to a loose jam consistency, stirring occasionally to prevent sticking and burning. Allow to cool completely.
  3. To cook the crepes, warm a large non stick pan over medium low heat. Spray with non stick spray and pour about ⅓ cup of the batter to the center of the pan. Immediately rotate the pan until the batter is spread out thin and evenly.
  4. They cook quickly. Once very lightly browned flip the crepe over using a flexible spatula and cook on the other side again until just lightly golden.
  5. Place the crepes onto a lined baking sheet, once cooled wrap with plastic wrap and refrigerate until you are ready to assemble.
  6. In a large bowl, using a hand mixer, cream the cream cheese, cream and powdered sugar.
  7. Once smooth, add in the cooled blueberry mixture and the lemon zest and stir until combined and smooth.
  8. When you are ready to serve, simply warm the crepes in a 200 degree oven, pan covered in foil to prevent drying out.
  9. To serve, smear a few tablespoons worth of the filling in the crepe, fold or roll. Serve with some fresh whipped cream and blueberries.

Blueberry Cheesecake Crepes | LeMoine Family Kitchen

 

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