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Blueberry Basil Crêpes

Crêpes remind me of French class, which I took for 5 years throughout my school years. As a special treat, my Junior High teacher would let us make them in class. We made a simple French version filled with butter and sugar. This is my own treasured recipe, and I decided this time around to fill them with a creamy lemon mascarpone and a homemade sauce made with Michigan blueberries and a little fresh basil which are plentiful in the summer months at the farmer's market and local grocery stores. The basil is optional but adds a beautiful depth and freshness to the sauce. You can fill crêpes with anything you like, depending on the time of year. The options are endless: fresh fruit, jam, hazelnut spread, whipped cream. I love the soft center and those crisp, buttery edges. They’re easy, they’re light, and they’re one of those things that feel special without being fussy. Bon Appetit!

Ingredients

Lemon Mascarpone

  • 4 oz. mascarpone cheese
  • 4 oz. full-fat cream cheese
  • ¾ c. powdered sugar
  • 2 tbsp. fresh squeezed lemon juice
  • 1 tsp. vanilla

Blueberry Basil Sauce

  • ½ c. organic cane sugar
  • 2 tbsp. corn starch
  • 2 c. fresh blueberries
  • 1 tbsp. fresh squeezed lemon juice
  • ⅛ tsp. salt
  • 1 tsp. minced fresh basil (optional)

Crêpes

  • 3 eggs
  • 1¼ c. whole milk
  • 1 tbsp. organic cane sugar
  • ½ tsp. salt
  • 1 c. unbleached all-purpose flour
  • 3 tbsp. unsalted butter, melted
  • additional butter for greasing

Instructions

Lemon Mascarpone

  • Make your lemon mascarpone filling by beating all the ingredients together on high speed until smooth and creamy, set aside.

Blueberry Basil Sauce

  • In a small bowl, whisk together the sugar and cornstarch.
  • Add blueberries to a medium saucepan. Sprinkle with lemon juice and a pinch of salt. Stir in the sugar/cornstarch mixture and chopped basil until everything is well combined.
  • Heat over medium until the berries begin to release their juices. Use a potato masher to gently mash some of the blueberries to help thicken the sauce, leaving about one‑quarter of them whole.
  • Reduce the heat to low and let it simmer for about 4 minutes, stirring occasionally. Keep the sauce warm while you move on to the crêpes.

Crêpes

  • In a mixing bowl, whisk together the milk and eggs. Add sugar, salt, and vanilla; whisk to combine.
  • Slowly add the flour, whisking until the batter is smooth. Lastly, drizzle in the melted butter nice and slow, while continuing to whisk.
  • Heat a medium size skillet over medium heat. Add a small dab of butter and let it melt until bubbly.
  • Pour ¼ cup of batter into the center of the pan and swirl to create a thin, even circle. Increase heat to medium high.
  • Cook until the edges turn golden and lift easily from the pan. Flip and cook until the second side is lightly browned.
  • Transfer to a plate and repeat with remaining batter.

Assembly

  • Spread the lemon mascarpone down the center of each warm crêpe, spoon blueberry basil sauce over the top, and roll.

Notes

  • For an alternate presentation, fold the crêpes into quarters and finish with a spoonful of blueberry sauce and a dollop of the lemon mascarpone.