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4.34 from 3 votes

Cinnamon Crepes w/ Blueberry Compote

Servings: 8


  • 3/4 cup all-purpose flour
  • 1 cup low-fat milk
  • 1/2 cup sugar divided in half
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups frozen blueberries
  • 3 tbsp water
  • 2 tsp lemon juice
  • Cinnamon & powdered sugar to garnish


  • Combine the flour, milk, 1/4 cup sugar, cinnamon, vanilla extract and eggs in a blender and blend until smooth.
  • Pour the batter into a bowl, cover and let chill for at least 1 hour (12 hours max).
  • While batter is chilling, heat the blueberries in a large saucepan over medium heat.
  • Stir in 1/2 cup sugar (or 2 1/2 tbsp agave nectar), water and lemon juice until sugar has dissolved and a thick sauce has formed (about 5 minutes). Set aside and keep warm.
  • Heat a medium non-stick skillet over medium-high heat and spray with cooking spray.
  • Pour 1/4 cup of batter into the skillet and quickly tilt until the batter covers the entire base.
  • Cook the crepe until the edges appear dry and it can be shaken free from the pan (about 2 minutes).
  • Remove the pan from heat and flip the crepe, cooking until lightly golden (about 1 additional minute).
  • Repeat for each crepe, stacking each between paper towels.
  • Spoon 1/2 cup of the compote across the center of each crepe, roll up and sprinkle with cinnamon and powdered sugar before serving.


For full-fat: Use 3/4 cup half-and-half and 1/4 cup whole milk instead of 1 cup low-fat milk.
If using Agave nectar: Remember to use 2/3rds of the amount of sugar and reduce the water by a tablespoon or two.