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Blueberry Crepes

Sound fancy? This approach to the French classic is actually much faster than making standard American-style flapjacks. The batter comes together in the blender, using fewer ingredients. And the option to roll up some berries turns an arguably decadent breakfast into a stealthy antioxidant delivery system.



  • 1 cup flour (white or whole wheat)
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup milk


  1. Step 1

    Put all ingredients in a blender and whirl for about 5 seconds.

  2. Step 2

    Heat a non-stick pan and coat with a little bit of butter. Add about ¼ cup of the crepe mixture to the pan and turn it slowly so it coats the entire bottom.

  3. Step 3

    The crepe will start to bubble, at which point you’ll want to peek at the bottom to see if it’s browning and then flip. This happens really fast (as in 1 to 2 minutes) so don’t go far from the stove.

  4. Step 4

    Option to butter the crepes and roll with berries. Eat as is or drizzle with maple syrup or powdered sugar.