These Blueberry Cheesecake Crepes are filled with cream cheese, homemade lemon blueberry sauce and crunchy biscuits. They are perfect for a delicious and pretty breakfast the whole family will love!
I love crepes and I wish I could have them for breakfast every day! But I also love to experiment with crepes recipes, so that’s why I developed this less traditional recipe that you can enjoy on Sunday morning. These crepes combined my two favourite things in the world = Blueberries & Cheesecake! You won’t believe how delicious these crepes are unless you try them!
INGREDIENTS
- Plain Flour or Wholemeal Flour
- Unsweetened Plant Based Milk or Whole Milk
- Eggs
- Mascarpone
- Cream
- Blueberries
- Biscuits ( I used lotus)
TIPS
To avoid any lumps in the crepes batter add 100 ml of the milk at a time. Alternatively, you can use a blender to mix the crepe batter.
Let the batter rest for 30 minutes as this allows the flour to absorb the moisture, resulting in more tender crepes.
Cook the crepes on low-medium heat so they do not cook fast and burn. Be patient before flipping them!
CAN I SUBSTITUTE ANY INGREDIENTS?
Yes, you can use any plant-based milk or whole milk in this recipe. Sometimes I used Almond or Soya milk. You can also use any type of flour you have (spelt, buckwheat, plain, wholemeal).
Also feel free to swap blueberries for any other fruit like raspberries, strawberries, blackberries or caramelised banana.
If you are looking to cut some calories or make healthier version swap cream and mascarpone for greek yoghurt!
MORE PANCAKES/CREPES RECIPES FOR YOU TO TRY
If you like the Vegan Blueberry Pancakes and you would like to see more vegan recipes, follow me on my Instagram and Pinterest.
Blueberry Cheesecake Crepes
Equipment
- 1 Mixing Bowl
- 1 Non-Stick Pan
- 1 Balloon Whisk
- 1 Small Pot
Ingredients
Crepes
- 2 medium eggs
- 1 1/4 cup / 150 g plain flour
- 1 tablespoon melted butter
- 1 teaspoon salt
- 1 1/3 cup / 300 ml milk
Blueberry Sauce
- 1 cup / 150 grams blueberries
- 1/2 cup / 50 grams powder sugar
- 2 tablespoons lemon juice
Mascarpone Filling
- 3/4 cup mascarpone
- 1/2 cup cold whipping cream
- 2 tablespoons powder sugar
- 1 teaspoon vanilla extract
Instructions
Crepes
- In a bowl add the flour and salt. Mix until combined.
- Add 100 ml of milk and mix until lump-free thick dough forms.
- Pour in the rest of the milk and mix until fully combined.
- Heat crepe pan over medium heat and brush with melted butter.
- Pour the prepared crepe batter and swirl to coat the pan.
- Cook for 1 to 2 minutes on each side.
- Repeat with the remaining batter.
Filling
- Place the cream cheese, double cream and icing sugar into a bowl and mix until smooth and creamy.
Blueberry Sauce
- Combine blueberries, sugar, and lemon juice in a nonstick frying pan or small pot.
- Cook over medium-low heat, stirring frequently, for 5 minutes, or until juices are bubbly and fruit is tender. Remove from heat and set aside.
Assemble
- Spread the filling onto pancakes, add blueberry sauce and crushed biscuits, fold and top with more blueberry sauce, crushed biscuits and filling if desired.
Leave a Reply