Sweet French Blueberry Crepe For Dessert

Such a versatile dish – crepes. One can eat it with practically any filling – from sweet fruity conserves to salty meat slices; it can also be eaten by itself, without any filling. I personally prefer it plain – the floury buttery taste of the crepe is enough to excite my taste buds!

Crepe Ingredients:

  • Plain white flour: 1/2 cup
  • Egg: 1
  • Skimmed milk: 1/4 cup
  • Water: 1/4 cup
  • Salt: a pinch
  • Melted butter: 1 tbsp
  • Butter: 1tbsp

Blueberry Conserve Ingredients:

  • Blueberry: 220g, squashed
  • Lemon zest: 1 tsp
  • Lemon juice: from 1/2 lemon
  • Sugar: 1 heaped tbsp
  • Mint leaves: 2-3


  1. Mix flour, egg, milk, water, salt and melted butter. Whisk everything together till smooth and bubbles appear.
  2. Heat 1 tbsp butter in the saucepan at medium heat.
  3. Spoon 1 ladle full of batter into saucepan and tilt the saucepan for the batter to spread evenly
  4. Wait 2min till batter turns golden yellow. Flip it to the other side and cook for another 1min.
  5. Repeat steps 1-4 until no more batter is left. Set crepes aside.
  6. Heat up blueberry squash, lemon zest, lemon juice and sugar in another saucepan at medium heat.
  7. Wait till conserve thickens before switching the heat off (about 5min).
  8. Serve crepes with conserve and mint leaves.


  • You can prepare a whole lot of conserve at a go and use the remaining as a bread spread for breakfast. It’s hopping mad simple!

1-2 persons (makes 4 slices)

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