Crêpes are very thin, delicate pancakes that can be filled with sweet or savory fillings and served for any meal, really.  I have fond memories from my childhood of going to the Magic Pan Crêperie with my parents and eating them for dinner and dessert.  The word crêpe is French in origin, and comes from the Latin word crispa, meaning “curled”. Crêpes originated in Brittany, in northwestern France.

Blueberries are a personal favorite of mine and contain a great range of micronutrients and moderate levels of the essential dietary mineral manganese, vitamin C, vitamin K and dietary fiber (table). Like many berries, they have a relatively low glycemic load.  They contain anthocyanins and various phytochemicals, which  may reduce inflammation and cancer risk.  They also may contain reservatrol.  (Reservatrol is being studied for its possible effects on longevity, anti-cancer fighting properties, lowering of blood sugar, and other beneficial impacts on disease.)  Preliminary research has shown that  feeding blueberries to rats reduced brain damage in experimental stroke and may influence blood pressure regulation. Other animal studies have found that blueberry consumption lowered cholesterol and total blood lipid levels, possibly affecting symptoms of heart disease.  Supplementation of diets with wild blueberry juice may affect memory and learning in older adults, while reducing blood sugar and symptoms of depression.  In other words. if being delicious is not reason enough, there are plenty of probable health benefits that the body can derive from those scrumptious, gorgeous little berries.  My advice is to eat lots of them!

This recipe is my own adaptation of breakfast crêpes.  They have a cream cheese filling that is less tangy, lemon infused and with a creamier and less dense texture.  If you want an easy way to drag  a teenager out of bed before noon on a Sunday morning, this is the ticket.  🙂

Lemon Cream Filled Crêpes with Blueberry Compote

For the crêpes:

1 c. Flour
1 and 1/2 c. Milk
2 Eggs
1/2 c. Sugar
1 tsp. Salt
1 T. Melted butter

For the Filling:

8 oz. Cream cheese
1 c. Heavy cream
2/3 c. Sugar
1/2 tsp. Vanilla
1 tsp. Fresh lemon juice

For the Blueberry Compote:

2 c. Fresh blueberries
3 T. Water
1/2 c. Sugar
2 tsp. Lemon Juice

Method

Make the blueberry compote first.    Combine 1 cup of the blueberries, water, sugar and lemon juice in a saucepan and cook over medium heat for about 10 minutes.  Add the remaining blueberries and cook 8-10 minutes more, stirring frequently.

Make the lemon cream filling next.  In the bowl of a stand mixer, beat all ingredients until stiff peaks form.  Set aside.

Place all crêpe batter ingredients in a blender and blend on high until well blended and smooth.  Heat 1 tsp. butter in a 7″ skillet until just melted.  Remove skillet from heat and add a scant 1/4 c. of batter to the pan, swirling to coat the entire pan.  Return crêpe pan to stove top over medium-high heat and cook until the bottom begins to brown.  Flip and repeat.

Fill crêpes to taste with lemon cream filling, fold in thirds and top with blueberry compote.  Serve immediately.