Blueberry Almond Crepes
Indulge in the elegant flavors of these Blueberry Almond Crepes, a perfect balance of light, tender crepes and a naturally sweet, nutty filling. This French-inspired recipe combines velvety crepes made from scratch with a luscious filling of juicy blueberries, toasted almond slices, and a drizzle of golden honey. The batter, enriched with vanilla and butter, rests to achieve that signature delicate texture, while the filling bursts with flavor and crunch. A sprinkle of powdered sugar and a dollop of whipped cream take these crepes to café-level indulgence. Ideal for breakfast, brunch, or dessert, this recipe is as easy to make as it is impressive to serve.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 1.25 cups Milk
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1.5 cups Blueberries, fresh or frozen
- 0.25 cup Almond slices, toasted
- 2 tablespoons Honey
- 2 tablespoons Powdered sugar (optional, for garnish)
- 1 cup Whipped cream (optional, for serving)
Instructions
In a medium mixing bowl, whisk together the flour, sugar, and salt.
In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes (this helps the flour hydrate and results in more tender crepes).
While the batter is resting, prepare the filling by combining the blueberries, toasted almond slices, and honey in a small bowl. Set aside.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.
Pour about 1/4 cup of batter into the pan and immediately swirl it around to create a thin, even layer. Cook for 1-2 minutes, or until the edges begin to lift and the bottom is golden brown.
Carefully flip the crepe and cook for an additional 30-60 seconds on the other side. Transfer the crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.
To assemble, place a spoonful of the blueberry almond filling onto the center of each crepe. Fold the crepe into quarters or roll it up, depending on your preference.
Dust with powdered sugar and top with whipped cream, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 129.2 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 709 mg | 55% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
