An amazing homemade Custard Filled Crepes Recipe with Blueberry Sauce. The perfect recipe for sweet crepes with an easy custard filling, topped with a quick fresh blueberry sauce. These crepes are perfect for breakfast or brunch.
If you love crepes, try these Savory Meat Mushroom and Veggie Crepes.
What is a crepe?
A Crepe uses the same basic ingredients as a pancake but is cooked in a skillet and is really thin. They can be served as sweet or savory.
Though crepes originated from France, they’ve become popular in all parts of Europe and often served in many restaurants in America and Canada.
Basic Crepes Recipe
A basic crepe recipe contains milk, eggs, sugar, salt and flour. The proportions of each ingredient makes the recipe personalized and stand apart. I love this easy recipe for crepe batter. The crepes turn out really thin but don’t break apart, don’t have holes and are so easy to work with and freeze well.
How to make Crepes
- In a large bowl, add the milk, eggs, oil, sugar, and salt. Beat. Add half of the flour, beat well. Then add remaining flour and beat until batter is well combined and smooth. Run batter through a sieve.
- Next, grease skillet with baking spray or oil. TIP: I add a few tablespoons of oil to a small bowl, then, crumble a paper towel and dip it into the oil and take the paper towel and coat the pan with it. The pan is coated but not too greasy using this method.
- Heat a 10″ skillet, turn down heat to medium and using a 1/4 measure cup or ice cream scooper, spoon batter into heated skillet.
- As you pour the batter into the skillet, swirl the batter around the to evenly coat the bottom. (If you have any small gaps, more batter may be added to fill the gaps.
- Once crepe is lightly golden on bottom, take a spatula and gently release edges of crepe. Lift one side of the crepe and quickly insert the spatula and flip the crepe. Let the flipped side of crepe get golden and remove cooked crepe. Repeat with remaining batter.
- If you will not be using the crepes immediately, coat each crepe with butter as you stack them so they don’t stick together. Keep crepes covered so they don’t become dry.
How to make the custard filling for crepes-
- In a bowl, combine the flour, salt and cornstarch.
- Then, in a saucepan, over med/high heat, whisk egg yolks, sugar, milk and vanilla together. Bring ingredients to a soft boil. Slowly start adding the flour ingredients. Whisk vigorously while adding flour. Turn heat down to low and continue mixing until custard thickens.
How to assemble crepes-
The crepes may be assembled using 2 methods. Either rolling the crepes up into a long crepe or folding them into triangles.
- Rolled crepes: Spread a generous portion of the custard over crepe. Start at one end of the crepe and roll the crepe.
- Triangle crepes: Spread a generous portion of the custard over crepe. Fold crepe evenly in half. Take the folded crepe and fold it into three, creating a triangle.
How to make the blueberry topping
For detailed directions for how to make the blueberry topping, visit THIS post.
How to serve sweet crepes with blueberry sauce-
These can be served either hot or cold.
- How to serve cold: Add filled crepes to a platter or plate. Top with whipped cream and homemade warm blueberry sauce.
- How to serve warm: On medium heat, add 1/2 Tbsp of butter to skillet, cook the crepes until golden and crispy on both sides. Leave whole or cut into smaller sized pieces. Serve with whipped cream and warm blueberry sauce.
How to freeze?
The custard filled crepes can be frozen. To freeze crepes, add to a gallon-sized Ziploc bag, laying them flat. Just thaw crepes completely and reheat when ready to be enjoyed.
They may also be wrapped in individual pieces with plastic wrap and then added to Ziploc bag if you’d like to take out individual crepes for heating.
I hope you love this recipe for Sweet Crepes with a Custard Filling and Topped with Blueberry Sauce. Don’t forget to tag us on social media if you try the recipe and leave feedback in the comments below.
Custard Filled Crepes with Blueberry Sauce
- 1 1/2 cups whole milk
- 3 large eggs
- 2 tsp canola oil
- 1 Tbsp granulated sugar
- ¼ tsp salt
- 1 1/4 cup all-purpose flour
- 1 Tbsp oil, for greasing
- 3 Tbsp all-purpose flour
- 1 tsp cornstarch
- 1/8 tsp salt
- ½ cup granulated sugar
- 1 cup whole milk
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 tsp fresh lemon juice
- 1 ½ Tbsp granulated sugar
- 1 tsp cornstarch
- 1/4 cup water
- whipped cream for serving
- In a bowl, add eggs, oil, sugar, salt, and milk. Beat well.
- Add the flour to the mixture and mix again until all the flour is incorporated. Run crepe batter through a sieve.
- Add 1Tbsp oil into a small bowl. Take a piece of paper towel, scrunch it and dip the paper towel into oil and grease skillet. Heat skillet on high heat.
- Once skillet is hot, turn heat to medium. Pour the crepe batter into skillet and swirl around the skillet so the batter is evenly spread in skillet. (I use a 1/4 cup to scoop batter.)
- Once the bottom of crepe is golden, flip the crepe and cook until bottom is golden.
- Repeat with remaining ingredients. You'll get around 8 large crepes.
Preparing the custard filling-
- In a bowl, combine flour, salt and cornstarch.
- In a saucepan, whisk together egg yolks, sugar, milk and vanilla. On med heat, bring to a soft boil.
- Add the dry ingredients into the saucepan and whisk vigorously until well incorporated. Turn heat down to low and continue cooking until custard thickens. Remove from heat.
- Layout a crepe, generously coat crepe with custard filling. Roll tightly, continue with remaining ingredients.
Prepare the blueberry sauce-
- In a saucepan, over med/high heat, add the blueberries, lemon juice, sugar, cornstarch, and water and bring to a soft boil. Turn heat to low, continue cooking until syrup thickens, stirring as needed. Once sauce thickens, turn off heat.
- Add whipped cream to crepes, top with warm blueberry sauce. Enjoy!