Blueberry Crepes Suzette

  • 16-18

2016 Blueberry Cooking Contest

2nd Place - Adult Division

Sandye Jarrad


  • 1 cup AP flour
  • 1 cup milk
  • ½ tsp salt
  • 2 eggs
  • 2 Tbs melted butter
  • 1 tsp vanilla extract


Mix dry and wet ingredients separately. While gradually adding dry mixture to wet, continually mix gently until smooth. Set aside for about an hour. This allows bubbles to settle. Heat nonstick pan over medium heat. When hot, pour about 3 TBS in pan and quickly tilt to cover bottom. When it is lightly browned (about 1-2 min) flip with spatula and may need fingers. Brown another minute or so. Cool when you remove from pan and stack with wax paper between each crepe. 


  • 1 8 oz block cream cheese
  • 1 8 oz Cool Whip
  • 1/3 cup sour cream
  • 1/3 cup confectioners’ sugar
  • Zest of 1 lemon


Cream with mixer and keep in refrigerator.


  • 3 cups blueberries fresh or frozen
  • 2 ½ Tbs corn starch mixed with 2- 3 Tbs cool water
  • 2/3 cup white granulated sugar


Cook berries and sugar in sauce pan over medium heat. Remove about 1/3 cup syrup after berries have cooked about 4-5 minutes and set aside for topping drizzle. Add cornstarch mixture and cook until thickened. Remove from heat and allow to cool until warm.

To Assemble Crepes



Place crepe on plate and spread about 2 Tbs of cream cheese down the middle. Next, spread about 2 Tbs berry mixture on top of cream cheese. Fold over and roll until seam is on the bottom. Spread another dollop of cream cheese mixture over the top and drizzle with syrup if desired. May also sprinkle powdered sugar as an option. Serve at temperature upon completion or chilled. Makes 16-18 crepes depending upon the amount of filling you like.

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