Creamy Crepes with Berry and Blueberry Sauce

Creamy Crepes with Berry and Blueberry Sauce

What a wonderful breakfast, brunch, or dessert recipe that’s so satisfying and memorable. You can buy pre-made refrigerated crepes and store-bought jam to save time. This classic is one you should master because it will never go out of style and it’s easier than it looks. If you have extras, refrigerate crepes and make these Ham & Asparagus crepes with creamy mustard sauce.


Creamy Crepes with Berry and Blueberry Sauce
Prep time
Cook time
Total time
This is a great classic recipe to master. It's easier than it looks.
Recipe type: Breakfast, brunch or dessert
Cuisine: Californian
Serves:: 16 crepes
  • 2 C All-purpose flour
  • 3 Large eggs
  • ¼ cup butter, melted and cooled to room temperature
  • 3 T Granulated sugar
  • 3 C Milk
  • 2 C Seedless Boysenberry Jam
  • 2 pints fresh Blueberries, washed and dried
  • (1) 16oz. Philadelphia brand Whipped Cream Cheese
  • Powdered sugar, to garnish if desired
  1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
  2. Add the milk ½ cup at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
  3. Repeat with the rest of the milk.
  4. The batter should be very runny and have no lumps.
  5. In a large skillet over medium heat, pour ⅓ cup of the batter in the center and swirl the batter around the edges of the pan until set.
  6. Cook about 3 minutes on each side over medium heat.
  7. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way.
  8. The bottom side should be golden brown.
  9. Flip the crepe.
  10. Cook until the edges are starting to slightly crisp.
  11. Remove from heat and cover with parchment paper to make sure the crepes stay moist and easy to separate.
  12. To speed up the process, use two skillets at a time with non-stick pans, or use vegetable or canola oil cooking spray to keep crepes from sticking.
  13. For sauce:
  14. In a medium bowl combine 1 Cup of blueberries and 2 cups of jam.
  15. Microwave for 1 minute or until the blueberries start breaking down and hissing.
  16. Add another cup of blueberries and stir gently.
  17. To assemble:
  18. To one side of each crepe, spread one heaping tablespoon of whipped cream cheese.
  19. Then, spread 2 tablespoons of sauce and berries over the crème cheese.
  20. Fold in half, then in half again until you have a triangular shape.
  21. Place 3 of these on an individual warmed serving plate, and sprinkle with powdered sugar.
  22. Then garnish with a tablespoon of sauce and more blueberries.
  23. Keep platter or plates and crepes warm by placing in an oven at 175 degrees.
  24. Or, when all are cooked, assemble all at once on a warmed platter.
  25. Or, freeze or refrigerate crepes in advance, then warm and assemble when ready to serve.


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