Sweet Cornmeal Crêpes with Fresh Blueberries Recipe | Vegetarian Times Skip to main content

Sweet Cornmeal Crêpes with Fresh Blueberries

Cornmeal and blueberries are a match made in heaven. For assembling ease, make the crêpes ahead of time, wrap in aluminum foil, and keep warm in the oven.


Ingredient Set Name: 

Cornmeal Crêpe Batter


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1 cup all-purpose flour
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1 cup yellow or white cornmeal
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½ cup sugar
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2 Tbs. grated lemon zest
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½ tsp. salt
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3 large eggs, lightly beaten
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2 cups low-fat milk
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1 tsp. vanilla extract

Ingredient Set Name: 



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3 cups fresh blueberries
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8 oz. blueberry jam


1. Whisk together flour, cornmeal, sugar, lemon zest, and salt in bowl. Whisk in eggs; mixture will be shaggy. Whisk in milk ½ cup at a time until batter is smooth. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

2. Place blueberries in bowl. Bring jam and 1 cup water to a boil in saucepan. Simmer 1 minute. Cool 5 minutes, then fold jam into berries.

3. Preheat oven to 200°F, if serving right away. Whisk ¼ cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

4. Pour ¼ cup batter into hot skillet, lifting and turning pan to swirl batter so that it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip, and cook 30 seconds to 1 minute more. Transfer crêpe to plate, and place in warm oven. Repeat with remaining batter.

5. To serve: Place 1 crêpe on plate, and fill with 2 Tbs. filling. Fold sides of crêpe over filling. Repeat with second crêpe and filling. Drizzle 2 Tbs. filling over both crêpes.

Nutrition Information: 

6 g
Total Fat: 
4 g
Saturated Fat: 
1 g
56 g
66 mg
161 mg
2 g
31 g
Makes 20 crêpes

Comments on this Recipe

I use this recipe once a week - our little ones ask for them every Saturday morning. Perfect consistency.

I tried veganizing this by substituting vanilla soymilk for the milk and eggs which worked perfectly for the Parisian-style Sweet Crepes recipe but no such luck here. The batter stuck to the pan and was very difficult to flip. Anyone have a better egg substitute for this recipe? Maybe this style of crepe just really requires a nonstick pan? (A regular pan worked fine for the other crepe recipe)