Lemon Crêpes with Fresh Blueberry Compote
Breakfast

Lemon Crêpes

with Fresh Blueberry Compote

35 MIN
$17.99 2-4 Servings
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From the Test Kitchen

These irresistible homemade crêpes (or thin pancakes) get bright, sweet flavor from fresh lemon zest mixed into the batter, and a delicious compote—made with blueberries, fig spread, maple syrup, and lemon juice—spooned on top.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Lemon Crêpes with Fresh Blueberry Compote
Title
  • 2 Pasture-Raised Eggs
  • 1 cup All-Purpose Flour
  • ½ cup Cream
  • 1 Lemon
  • 6 oz Blueberries
  • 2 Tbsps Fig Spread
  • 1 Tbsp Sugar
  • 2 Tbsps Maple Syrup
  • 1 oz Salted Butter
step-by-step
instructions
1 Prepare the ingredients & make the batter

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a small pot, straining out the seeds. In a large bowl, combine the lemon zest and sugar. Using your fingers, massage the lemon zest into the sugar to release the oils. Add the flour, eggs, cream, and 1/2 cup of water. Whisk vigorously until smooth. (If the batter seems too thick, whisk in 1 tablespoon of water at a time to achieve the right consistency; just thin enough to swirl around in the pan.)

2 Make the blueberry compote

To the pot of lemon juice, add the blueberries, maple syrup, and fig spread; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 4 to 5 minutes, or until the blueberries have broken down and the mixture is thickened. Turn off the heat.

3 Make the crêpes & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/4 of the butter on medium-high until melted. Add 1/4 of the crêpe batter (about 1/3 cup). Immediately swirl the pan in a circular motion to create a thin, round, even layer. Cook 1 to 2 minutes per side (flipping carefully as to not tear the crêpe), or until lightly browned and cooked through. Transfer to a plate. Repeat 3 more times with the remaining butter and batter. Serve the crêpes topped with the blueberry compote. Enjoy!

Tips from Home Chefs

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Lemon Crêpes

1 Prepare the ingredients & make the batter

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a small pot, straining out the seeds. In a large bowl, combine the lemon zest and sugar. Using your fingers, massage the lemon zest into the sugar to release the oils. Add the flour, eggs, cream, and 1/2 cup of water. Whisk vigorously until smooth. (If the batter seems too thick, whisk in 1 tablespoon of water at a time to achieve the right consistency; just thin enough to swirl around in the pan.)

2 Make the blueberry compote

To the pot of lemon juice, add the blueberries, maple syrup, and fig spread; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 4 to 5 minutes, or until the blueberries have broken down and the mixture is thickened. Turn off the heat.

3 Make the crêpes & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/4 of the butter on medium-high until melted. Add 1/4 of the crêpe batter (about 1/3 cup). Immediately swirl the pan in a circular motion to create a thin, round, even layer. Cook 1 to 2 minutes per side (flipping carefully as to not tear the crêpe), or until lightly browned and cooked through. Transfer to a plate. Repeat 3 more times with the remaining butter and batter. Serve the crêpes topped with the blueberry compote. Enjoy!

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