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Blueberry Cheesecake Crepes

Blueberry Cheesecake Crepes

Celebrate Pancake Day with the final recipe in our tasty trio -  a creamy delight!

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Celebrate Pancake Day with our tasty trio of crepe recipes. Whether you're a fan of fruity toppings, chocolate or cheese, you'll find a flavour to enjoy.

Some may say we've saved the best until last...a creamy delight!

Blueberry Cheesecake Crepes Recipe

blueberry cheesecake crepes recipe

Makes: 6 crepes

Prep Time: 20 minutes

Cooking Time: 10-15 minutes

Ingredients

  • 2 medium eggs
  • 150g plain flour
  • 1 tbsp melted butter
  • 1/2 tsp salt
  • 300ml whole milk

Filling:

  • 150g cream cheese
  • 150ml double cream
  • 1 tbsp icing sugar
  • 5 crushed biscuits

Blueberry sauce:

  • 150g blueberries
  • 50g sugar
  • 1 tbsp lemon juice

Method

blueberry cheesecake crepes recipe on crepe pan

  1. In a mixing bowl, add the flour and salt. Mix until combined.
  2. Add 100ml of milk and whisk until a lump-free thick dough forms.
  3. Pour in the rest of the milk and mix until fully combined
  4. Heat a Crepe Pan or non-stick frying pan over a medium heat and brush with melted butter.
  5. Pour the prepared crepe batter and swirl to coat the pan.
  6. Cook for 1 to 2 minutes on each side.
  7. Repeat with the remaining batter

Filling:

  1. Place the cream cheese, double cream and icing sugar into a bowl and mix until smooth and creamy.

Blueberry sauce:

  1. Combine blueberries, sugar and lemon juice in a non-stick frying pan.
  2. Cook over a medium-low heat, stirring frequently for 5 minutes or until the juices are bubbly and the fruit is tender. Remove from the heat and set aside.

To assemble:

  1. Spread the cream cheese filling onto a crepe, add blueberry sauce and sprinkle with biscuits, crumbs and fresh blueberries.

Shop the Judge Speciality Crepe Pan for your best ever crepes this Pancake Day.

And don't miss the other two recipes in our tasty trio of crepes. Take your pick from: Chocolate and Caramelised Banana Crepes, Yoghurt, Raspberry & Chia Crepes

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