Norwegian Blueberry Breakfast Crepes
Start your morning with a touch of Scandinavian charm by whipping up these irresistible Norwegian Blueberry Breakfast Crepes. These delicate, golden crepes are made from a simple batter of all-purpose flour, milk, eggs, and melted butter, perfectly balanced with a hint of sugar and salt. The true star of the dish is the luscious blueberry compote, simmered with fresh berries, a splash of lemon juice, and just the right amount of sweetness for a vibrant, tangy finish. Served warm, each crepe is filled with the compote, then elegantly folded or rolled and topped with a dollop of whipped cream and a dusting of powdered sugar. Perfectly light yet indulgent, these crepes are ideal for a weekend brunch or a special breakfast treat. Easy to make and bursting with flavor, this recipe promises to bring a taste of Norway to your table in under 40 minutes—no passport required!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoons Salt
- 1 tablespoon Granulated sugar
- 2 cups Fresh blueberries
- 2 tablespoons Granulated sugar (for compote)
- 1 tablespoon Lemon juice
- 1 cup Whipped cream
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, salt, and granulated sugar until smooth. Let the batter rest for 10-15 minutes to remove any bubbles and improve the texture.
While the batter is resting, prepare the blueberry compote. In a small saucepan over medium heat, combine the blueberries, 2 tablespoons of granulated sugar, and lemon juice. Cook for 5-7 minutes, stirring frequently, until the blueberries break down and the mixture thickens slightly. Remove from heat and set aside.
Heat a nonstick 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 the crepe batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter into a thin, even layer. Cook for 1-2 minutes, or until the edges start to lift and the bottom is golden brown.
Flip the crepe gently with a spatula and cook the other side for an additional 30-60 seconds. Transfer the finished crepe to a plate and repeat with the remaining batter, stacking the crepes on top of each other to keep them warm.
To assemble, spread a spoonful of the blueberry compote down the center of each crepe. Fold the crepe into quarters or roll it up, as desired.
Serve the crepes warm, topped with a dollop of whipped cream and a dusting of powdered sugar for garnish. Optional: Drizzle with additional blueberry compote for extra flavor!
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 84.0 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 427 mg | 33% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 933 mg | 20% | |
*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.
