Directions 10 steps | 25 Minutes
Measure and prep all ingredients.
Make the crepe batter. In a bowl, whisk together eggs, egg yolks, milk, water and vanilla extract. Set aside.
In a separate bowl, whisk together the flour, unsweetened cocoa powder, salt and sugar.
Slowly whisk the melted butter into the mixture until smooth. Let the batter rest for 20 minutes.
While the batter rests, make the blueberry sauce. In a saucepan over medium-high heat, combine the blueberries, sugar and lemon juice. Cook while stirring occasionally. The mixture will sizzle for a while until the blueberries release their juice.
Continue to stir while cooking, mashing the blueberries with a wooden spoon or a heat-proof spatula to help produce the sauce. Cook until the sauce thickens, about 15 minutes. Turn off the heat and stir in the vanilla extract. Let cool.
Make the whipped cream. In the bowl of a stand mixer fitted with a whisk attachment or in a bowl with an electric beater, place the heavy cream. Whip until foamy. Add the confectioners’ sugar and vanilla bean paste or extract. Beat until soft peaks form. Be careful not to overbeat or the whipped cream will become grainy. Set aside.
Make the crepes. Coat a nonstick pan with the nonstick spray and heat over medium heat. Pour a ¼ cup of crepe batter and swirl around to cover the pan.
Let cook until the surface is set and the bottom is light brown. Loosen with a spatula and flip over to cook the other slide. Once the bottom is set, slide the crepe onto a plate. Repeat with the remaining batter. Let cool.
Assemble the blueberry crepes. Use either a piping bag fitted with a star tip or a large spoon to add the whipped cream to the crepe. Drizzle with the blueberry sauce and sprinkle with confectioners’ sugar. Serve immediately. Enjoy!
- Not a fan of blueberries? Raspberries or strawberries are perfect substitutes for this recipe!