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Quick and Easy Crepes

These crepes are filled with a homemade sweet cherry sauce, fresh whipped cream and sprinkled with blueberries. The perfect red white & blue breakfast.
Author: Guest Post Yvonne


  • 2 eggs
  • 2 tbsp. canola oil
  • 1 tbsp. sugar
  • 1 c. flour
  • 1 1/3 c. almond milk


  • Combine all ingredients in a blender. Blend on low speed until well combined, and smooth. Crepe batter will be a very thin consistency and easily pour-able.
  • Heat a skillet over medium high heat. Grease lightly with butter or cooking spray.
  • Pour about 1/4 c. of crepe batter into the pan; twirl in a circular motion to coat evenly with batter.
  • Let cook about thirty to sixty seconds, or until the edges of the batter bubble slightly, and it's easy to slide a spatula under the edge of the crepe.
  • Flip crepe and cook another fifteen to thirty seconds.
  • Remove from pan and stack on a plate.
  • Fill with Sweet Cherry Sauce, fresh whipped cream, and sprinkle with blueberries.
  • Roll up your crepe and dust lightly with powdered sugar.