Blueberry Jam Crepes

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I’ve had the good fortune this summer to have found the best blueberries I’ve ever tasted (Blooms ‘n Berries, Loveland – near Cincinnati).   I used a good portion of them to make some wonderful Blueberry Jam and wanted to find a way to use the jam other than on biscuits or toast (as good as that is).  I read online that a lot of people enjoy crepes with jam or jelly and thought that might make a delicious dessert.

Crepes are very easy to make.  Remember to allow an hour for the batter to rest in the refrigerator before making the crepes.  Crepes can be browned, placed in stacks with waxed paper between each crepe and refrigerated or frozen for later use.  The refrigerated and thawed crepes can be warmed in a microwave for 10-15 seconds or in a skillet.

The topping is delicious with the addition of good Greek blueberry yogurt.  It thickens the topping, adds a tang to the flavor and turns the whipped topping a beautiful light lavender color.

My daughters and I just love this dessert.

BLUEBERRY JAM CREPES

  • Servings: 8 crepes - 4 servings
  • Print

Crepes

  • 2 eggs, beaten well
  • 1 cup milk
  • 1-½ Tblsp. melted butter
  • ½ tsp vanilla
  • Pinch salt
  • 1 cup all-purpose flour
  • Butter for frying

Filling

  • ¾ cup blueberry jam

Topping

  • 1-1/2 cups frozen whipped topping, thawed (Cool Whip)
  • 1/2 cup blueberry Greek yogurt

Garnish

  • 24 blueberries, optional

To Make Topping
Stir together the whipped topping and yogurt until blended.  Cover and refrigerate until ready to use.

To Make Crepes
In a large measuring cup, place beaten eggs.  Add milk to beaten eggs, whisk in melted (cooled) butter, vanilla, salt and flour; mix until smooth.  Cover and refrigerate for at least an hour.

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Lightly butter a 7-inch non-stick skillet and heat to moderately hot.  Using a small measuring cup pour about ¼ cup of batter into pan and quickly swirl to coat bottom.

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Brown and turn.
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Allow to brown on the other side.  Remove to plate.  Spread about 1-½ Tblsp. blueberry jam down the center of crepe.

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Fold crepe over from each side.

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Top with a dollop of Blueberry Yogurt Topping  and a few berries, if you have them.  Serve at once.

Servings:  8 crepes 


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Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

10 thoughts on “Blueberry Jam Crepes”

  1. I’m happy to know where I can get good blueberries. The ones at Costo and Kroger are mushy and lack any flavor.

  2. Thanks for the recipe! Paul made the best crepes in the world for me, but I never learned how. I will have to try your recipe. He always made raspberry cream cheese filling for me. Oh, so yummy! They’re also good with a cooked vegetable combination in the center.

  3. Looks yummy! I once went to a kitchen store’s demo of crepe making (and of course bought a crepe pan). One recipe had spinach in it–don’t know if I still have it or not. What I found was that putting left overs into the crepes and making a sauce made the left overs so much more acceptable than any other way I served them. I got out of the habit of crepes when living alone, but should try the refrigerate/freeze approach.

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