Fresh Blueberry Crepes

I bought some gorgeous and huge Organic Blueberries the other day and this morning I asked my husband to make me Blueberry Crepes. We only started making Crepes about 10 years ago, it is so easy to do I have no idea why were so afraid to try it.

I looked at a few recipes and decided none of them were what I was looking for so I came up with my own filling. It was so delicious, the sweet taste of the bursting whole blueberries with the cream cheese and a bit of a tang from the sour cream, YUM. We will be making this again very soon!

This is a full crepe recipe, we only made a half batch which was about 10 crepes.

Crepes

4 eggs

2 1/2 cup 2% milk we had 1% and it worked fine

2 cup flour

2-3 tbl butter (melted)

1/4 tsp salt (optional)

Filling

1 brick cream cheese at room temperature

1 pint rinsed blueberries

1/4 cup sour cream

3-4 equal packages or you can use sugar

3 tbl blueberry Jam (I had homemade Jam from last summer thankfully)

Powdered sugar for presentation

In a medium bowl beat the eggs well, add the milk, flour, salt, butter and beat till smooth,

Mix the filling together until well incorporated, set aside.

Pre heat a non stick skillet and butter the pan well, pour about 1/4 cup of batter per crepe and swirl into a circle, it will cook very fast, about a minute per side. It should be very thin. Repeat until you run out of batter.

You can put the crepes into an oven at 170 degrees on a plate until you have them all cooked.

Place a line of filling down the middle of each crepe and roll, top with additional blueberries and powdered sugar if desired.