This summer I’ve been working on helping my kids understand, so they will appreciate, the value of eating ripe, seasonal, and local produce and foods. To explain this to them with words is one thing but I have found it more effective (and fun) for them to experience the pleasure of eating a perfect strawberry or peach in season where the fruit’s juices drip from their chins and stain their finger tips.

Earlier this week I took my kids blueberry picking at a local farm. We came home with buckets filled with sweet dark blueberries picked off the bushes ready to be used for making jam, pies, sauces, and other delectable foods.


One of my most favorite breakfast recipes using blueberries is a filled crêpe. Instead of filling each crêpe with whipped cream, I love to fill them with Greek yogurt for its thick creaminess and finishing them off with a light layer of homemade blueberry sauce.

Topped off with a dusting of powdered sugar and a small dollop of blueberry sauce, these crêpes are perfect for breakfast or brunch and could easily be served for dessert. If you have a blueberry farm nearby, perhaps this recipe is the inspiration you need to pick your own. Enjoy!

Recipe: Easy Blueberry Yogurt Crepes

  • Prep Time: 5 min(s)
  • Cook Time: 10 min(s)
  • Servings: 8

A great crepe breakfast recipe for the family.

Ingredients

  • 1 1/3 cups milk
  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons honey
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoon butter, melted
  • 1 1/2 cup blueberries
  • ¼ cup honey
  • ¼ cup orange juice
  • 2 2/3 cups vanilla flavored Greek Yogurt
  • 1/4 cup powdered sugar

Instructions

  1. Blend milk, flour, eggs, honey, zest, and vanilla extract in a food processor, blender, or whisk by hand until smooth.
  2. Heat an 8-inch non-stick skillet on medium heat. Brush a generous coat of melted butter over the bottom and sides of the pan.
  3. Pour ¼ cup of batter into the center of the pan, twirling it so the batter spreads evenly. Cook for 30 seconds until crêpes pull away from the sides of the pan. Gently flip the crêpe over with a rubber spatula and cook for an additional 5 seconds. Remove from heat and transfer to a plate. Repeat cooking the crêpes until all the batter has been used. Set the cooked crêpes aside.
  4. Rinse and clean the same pan. Heat the blueberries, honey, and orange juice on medium high heat.
  5. Cook the blueberries for 3 minutes, stirring occasionally. Turn off the heat.
  6. To assemble and fill the crêpes, scoop 1/3 cup of yogurt from its container and place it in the center of the crêpe from side to side.
  7. Spoon a generous tablespoon of blueberry sauce over the yogurt.
  8. Tuck the side ends over the yogurt about 1-inch in. Fold the opposite sides over each other to form a wrap.
  9. Finish each crêpe off with a dusting of powdered sugar and a small spoonful of blueberry sauce.

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  • Kat

    Will have to try these this weekend – my husband loves crepes and I’m sure my kids will too. Never thought of putting yogurt on them!

  • Gabrielle

    These look absolutely divine!