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lemon blueberry crepes with blueberry compote and lemon custard filling

Lemon Blueberry Crepes with Custard

Crepes are a classic breakfast item, and these lemon blueberry crepes are sure to impress. Some might say these lemon blueberry crepes are a little extra, but I say they're extraordinary!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine French
Servings 4 people
Calories 278 kcal

Ingredients
  

The Crepes

  • 1 1/4 Cup Flour
  • 1 Tbsp Sugar
  • 1/2 the zest of one lemon
  • Pinch of salt
  • 1 1/4 Cup Milk Any milk of your choice
  • 1 Egg
  • 2 Tbsp Melted butter

Blueberry Compote

  • 1 Cup Fresh Blueberries
  • 1/4 Cup Icing Sugar
  • 1 Tsp Lemon Juice
  • 1 Tbsp Water

Lemon Custard

  • 2/3 Cup Sugar
  • 3 1/2 Tbsp Cornstarch
  • 4 Egg yolks
  • 2 1/3 Cups Milk
  • 3/4 Cup Light cream
  • 2 Tbsp Butter
  • 1 Tsp Vanilla
  • 1 Tbsp Lemon zest
  • 1/4 Cup Lemon Juice

Instructions
 

Making the lemon custard

  • Add lemon zest, cornstarch, and sugar to a medium-sized pot on the stove and whisk to combine. Then add the egg yolks, milk and cream
  • Cook over medium-high heat while whisking for about 15 minutes or until the custard is thick and boiling. Once boiling, continue to whisk for 1 more minute then pour the custard into a bowl to cool in the fridge for 1 hour.

Making the crepes

  • Whisk together flour, sugar, lemon zest, and salt in a large bowl
  • In a separate bowl, whisk together the egg, water, and 1 tbsp of melted butter
  • Gradually add the wet mixture to the dry and stir until smooth
  • Heat a large skillet over medium-high heat, and add the rest of the melted butter to coat the pan.
  • Once the pan is hot add about 3 tbsp of crepe batter. Tilt the pan in a slow circle to coat the pan with a small layer of crepe batter
  • Cook for 1-2 minutes then carefully flip to cook the other side for another minute or so until it looks cooked
  • Repeat until all of the crepe batter is gone

Blueberry compote

  • In a separate skillet add half of the blueberries, along with the rest of the compote ingredients, and cook over medium heat for 10 minutes.
  • Add the remainder of the blueberries and continue to cook for another 8 minutes stirring continuously.
  • Take it off the heat and let it cool for a few minutes

Assemble your crepes

  • Add a spoonful of custard to a plate and smear it outward using the back of the spoon
  • Lay a crepe out flat (on a cutting board, counter or plate), and add a thick line of compote down the middle
  • You can choose to either fold or roll your crepes
  • Stack 2 crepes onto your smeared custard, sprinkle with icing sugar
  • Enjoy!
Keyword Breakfast, Crepes, Lemon Blueberry