These Applesauce & Blueberry Crêpes are stuffed with homemade applesauce spiced with cardamom, and topped with warm, delicious blueberries that have been heated until they burst.
Can I tell you something shocking? Here it is– Up until recently, I’d forgotten about crêpes. I hadn’t forgotten they existed, of course, but it had been a couple years since I gleefully devoured a French crêpe. And, let me just tell you, I love, love, love crêpes. I love them so much, that I briefly considered making a mille-crêpe cake for my wedding. Even so, I’d forgotten about my love for these über-thin French pancakes. Recently, however, while on our epic, cross-country expedition, the husband and I stopped at Michael’s Corner, a French creperie in Durango, Colorado. While I dug into the creperie’s ridiculously fabulous food, I cried, “We have to move here so I can eat these every day!” Next, I decided that even if we did move to Durango for the crêpes, I probably couldn’t afford to eat out EVERY day. When I got home, I dusted off my crêpe pan, and started cooking.
In a hurry? Jump straight to the recipe!
These Applesauce & Blueberry Crêpes are incredibly easy to make. I’m not sure if you’ll want to make them for breakfast or dessert, but they’re so easy that they could even be an afternoon snack. Start by making a stack of French Crêpes. These can be made ahead of time, so if you’re making these applesauce filled yummies for breakfast, you can sleep in! You’ll also need about 1 cup of Homemade Applesauce with Cardamom. This can also be made ahead of time. If you’re making the day of, however, feel free to cut my applesauce recipe in half, which should also cut the cook-time down to 10-15 minutes. For this recipe, feel free to leave the applesauce on the chunkier side, which will also cut down on your cook-time. You can use the applesauce warm or cold– it’s totally up to you.
Making Applesauce & Blueberry Crêpes
While you’re cooking the crêpes (or while you’re warming up the crêpes you made the night before), make blueberry syrup. Pour the blueberries into a small non-stick pan and cover. Heat on medium-low until the berries begin to burst and form a syrup. Turn off the heat. If you’re short on time, you can crank the heat up to medium, but be careful not to burn the berries.
Once you’ve got warm crêpes, some homemade applesauce, and blueberry syrup, all that’s left is to put it all together! Spoon applesauce onto the edge of a crêpe, and roll it up. Place it, seam-down, on a plate. Pour the blueberries over the crêpe. If you’re feeling extra crazy, add some whipped cream or powdered sugar. Serve these blueberry crêpes right away. Warning– you, like me, may become a little crêpe-crazed, and decide that you need these for breakfast AND dessert. You might even start wearing a French beret, and adding random French words, like ‘mille-crêpe’ into your vocabulary. Embrace the crêpes anyway, and bon appétit!
Applesauce & Blueberry Crêpes
- 8 French Crêpes (see recipe notes)
- 1 cup Homemade Applesauce with Cardamom (see recipe notes)
- 1 quart fresh blueberries
- •Optional to serve: whipped cream, powdered sugar
Pour blueberries into a small non-stick pan, cover, and turn heat to medium-low. Heat until berries burst and turn off heat.
If crêpes need warmed up, heat one at a time on a non-stick pan.
One crêpe at a time, place about 1/8 cup (about 2 spoonfuls) applesauce on the end of a crêpe, and then roll it together. Set on a plate seam-down. Repeat until all the crêpes are filled.
Top with blueberry sauce. Optionally, add whipped cream or powdered sugar.