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Thin, delicate, French-style crepes topped with a gorgeous fresh fruit sauce. My Easy Homemade Crepes with Blueberry Sauce are perfect for leisurely weekend breakfasts or a special holiday brunch.

Make Breakfast Extra Special with My Easy Homemade Crepes with Blueberry Sauce

Oh, how I love Saturday mornings!

It’s the only day of the week when I don’t wake to a jangling alarm and a long list of to-dos.

This is not to say that I don’t get things done on Saturday—quite the opposite. It’s just that the tasks I tackle on the weekend tend to fall into the category of things I want to do rather than the things I must.

Depending on the time of year and the weather, reading, quilting, gardening, or a nice long walk might make the list. It varies. But the making and enjoying of a special, leisurely breakfast is a given.

These Easy Homemade Crepes with Blueberry Sauce often appear on our Saturday morning bill of fare.

Though they’re really quite light, there is something so deliciously decadent about these lovely little crepes. It’s the sort of dish that makes you think of springtime, Parisian cafes, and your own good fortune.

They do require a bit more time than, say, pouring a bowl of cereal or grabbing a yogurt from the fridge on your way out the door. Still, as the name implies, Easy Homemade Crepes with Blueberry Sauce are fairly simple to prepare and absolutely worth the effort.

How To Make Easy Homemade Crepes with Blueberry Sauce

If you’ve never made crepes before, you might find the prospect a bit intimidating. After all, isn’t French cuisine super difficult to master? I mean, Julia Child wrote a 700-page cookbook on the subject, right?

Though some French dishes do require advanced cooking skills, crepes are not among them.

Making the crepe part of these Easy Homemade Crepes with Blueberry Sauce isn’t any more difficult than making regular pancakes. And, in my opinion, they taste much better.

Still, you do need to leave yourself some extra time when making this dish, say an hour. However, much of that is because the batter needs to rest for 30 minutes before you cook the crepes.

But before I get into that, let me run through the process and share a few tips…

Making The Crepes at Home

Temperature matters here. You need to use warm milk and room-temperature eggs to make crepes. If you don’t, the melted butter won’t blend into the batter properly.

So, be sure to take the eggs out of the refrigerator about half an hour to one hour ahead of time. Hot milk would scramble your eggs, so make sure the milk is just lukewarm.

After whisking all the crepe ingredients together into a smooth, thin batter, cover the bowl and let the batter rest on the counter for at least half an hour.

If you want to prepare the batter ahead of time or the night before, cover the bowl and place it in the refrigerator. It will keep just fine in the fridge for up to two days.

When you’re ready to make the crepes, you’ll put a little oil in a nonstick pan over medium heat. About a half teaspoon will do. Once the oil is hot, you’ll pour some of the batter into the pan and swirl it around so the crepe is thin and even.

Cooking these crepes is super quick!

After the edges start to dry – it will probably take only a minute or less – slip a spatula under the crepe and flip it. Let the remaining side cook for another 15 seconds or so. Repeat the process till the batter is gone.

If you wish, you can actually make the crepes ahead of time and warm them quickly in a pan or microwave when you’re ready to serve. Cooked crepes stored in plastic wrap will keep for three to four days in the refrigerator.

Pro Tip: When making and serving crepes right away, I preheat the oven to 100 degrees and place an oven-safe platter inside when I begin. Each cooked crepe goes into the oven to stay warm until I’m done.

Making the Blueberry Sauce

If you making Easy Homemade Crepes with Blueberry Sauce in the moment, that 30 minutes of batter resting is the perfect time to make the sauce.

You can also make the sauce ahead of time, keep it covered in the refrigerator, and warm it up when you’re ready to eat.

Either way, it’s a simple sauce to prepare.

You’ll just put the blueberries, sugar, lemon zest, and water into a heavy-bottomed pan over medium-high heat and stir to combine.

Then, use a potato masher or wooden spoon to smash the berries and help release the juice. You don’t need to crush all the berries, just some of them. As the sauce heats up, most of the berries will pop open on their own.

Bring the mixture to a boil, then reduce the heat to a simmer. This is the point when you’ll take a couple of tablespoons of the liquid from the pot, stir in some cornstarch to make a smooth slurry, then pour the slurry back into the pot to help thicken the sauce.

You’ll simmer the sauce until it’s thick enough to suit you. I like to let mine simmer for about 10-15 minutes.

This recipe makes quite a bit of blueberry sauce. If you don’t use it all on the crepes, you can save the remainder for another use. I love to stir it into plain yogurt, or pour it over ice cream.

Serving Easy Crepes with Blueberry Sauce

There are a lot of different ways to serve these crepes.

You can spoon the sauce into a line along the middle of the crepe and roll it up. Or you can do what I did here – fold the crepes into quarters and spoon some sauce over the top. Fanning out those quarter crepes on a plate is a pretty presentation.

Also, though this part is optional, a little sprinkle of powdered sugar over the blueberry sauce is a lovely last touch.

However, you decide to serve them, Easy Homemade Crepes with Blueberry Sauce so, so good! Give them a try soon!

Looking for other breakfast recipes? Click here!