Blueberry Cheesecake Crepes
  • 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
  • ½ cup water
  • ¼ cup sugar
  • 8 oz light cream cheese
  • 3 Tbsp cream
  • 3 Tbsp powdered sugar
  • zest of 1 lemon
  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.
Recipe by LeMoine Family Kitchen at