Blueberry Crepes

Any day is a day to celebrate with crepes!

  • Prep time: 10 min
  • Makes: 14 crepes
  • Cook time: 20 min

Nutritional Information


  • Serving Size
  • Calories
  • Fat
    1 g
  • Cholesterol
    10 mg
  • Carbohydrates
    21 g
  • Dietary Fibre
    1 g
  • Protein
    3 g


2/3 cup / 150 g Naturegg Omega Plus Cracked Eggs, well shaken
2 tbsp / 30 ml granulated sugar
1/2 tsp / 2 ml salt
1 1/2 cup / 375 ml skim milk, divided
1 cup / 250 ml all purpose flour
1/2 cup / 125 ml granulated sugar
2 tbsp / 30 ml cornstarch
1 package / 300 g frozen unsweetened blueberries (about 2 cups/500 ml)
1 tsp / 5 ml lemon juice


  1. For crepes: In blender, blend eggs, sugar and salt. Add 1 cup (250 ml) milk; mix well. Add flour, blend until smooth. Continue blending while adding remaining milk. Refrigerate about 30 minutes.

  2. Meanwhile prepare filling: In small saucepan, combine sugar and cornstarch. Add blueberries. Cook and stir until mixture comes to a boil. Simmer 1 minute. Stir in lemon juice.

  3. Spray small non-stick skillet with nonstick cooking spray. Heat over medium-high heat. Pour ¼ cup (50 ml) crepe batter into centre of pan and tilt pan to spread batter into a thin layer on bottom. When edges of crepe are just turning brown gently lift one edge of crepe and peel off the pan.

  4. Transfer to plate. Continue cooking crepes using all the batter and adding cooking spray as needed.

  5. To serve, place a crepe on a plate. Spread several small spoonfuls of blueberry filling in a line across crepe and roll up. Sprinkle with icing sugar.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Hardboiled

Hard boiled eggs can be stored in their shells in the refrigerator for up to 1 week.

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