Blueberry Lemon Crepes with Custard Sauce

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it's good, but not the best crepe i've had. but it's very easy, and doesn't take a lot of time to make. and you can always make the filling you want.

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Melissa is amazing! I love Ina too but Melissa is quickly becoming my new favorite! These crepes are absolutely delicious! So light and the added touch of lemon zest is just lovely! I had fresh blackberries so heated them on the stove with 2 tsps sugar, squeeze of lemon juice and a splash of water for the filling. Sooooo good! Being from the UK, they remind me of my mom's shrove tuesday 'pancakes'. Tasty & comforting! Next... maybe bananas and caramel inside! Thanks Melissa!

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This was so very Yummy! We used fresh blueberries and it worked great.

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This is THE BEST crepe recipe for breakfast or dessert that I've ever had; hands down! If I had to pick a last meal; this is it. Watch her video because the way she recommends making the crepes is out of order with the above recipe. YUM YUM!!

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A receita é saborosa e quis experimentá-la logo mas levou-me algum tempo a perceber pois tradução é decepcionante e , no mínimo confusa. Seria óptimo que traduzissem para português correcto.

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I can't believe that crepes can be so easy. I am now using this crepe recipe for other dishes as well. This works every time and is basic enough to use for brunces, lunches, etc. Thanks once again Melissa. My niece is getting married and asked for your cookbook. I had to tell her you didn't have one but I could make one for her. I copied all your recipes and put them in a binder. She will be a pro from the get-go!

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These were just a little too icky sweet for my taste, but good nonetheless. I think next time I'll use canned blueberry pie filling. The crepes do make a very pretty dessert.

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Love the crepe and custard recipe, but I knew using jam or preserves would be way too sweet for my family. Instead, I used about 3 cups frozen blueberries and raspberries sweetened to taste (about 1Tbs sugar, cooked down a bit so juices come out, then added juice from 1/2 lemon mixed with 1 Tbs cornstarch. Cook till it thickens. I also made all the components first, since the custard and filling stay warm for awhile, then made the crepes right before serving. Delicious and easy to customize with other fruits. My son is already asking for tart raspberry filling with a drizzle of dark chocolate over the top, and my daughter is leaning towards tropical (mango, kiwi, strawberry filling with lime in the filling and custard instead of the lemon.

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I went to a cooking class put on by a catering company. The chef makes the crepe batter in a blender and pours the mixture in the pan and dumps the excess right back into the blender which creates the perfect amount of batter and thickness to the crepe. She also doesn't flip them since you only see the outside of the crepe. Took the intimidation right out of crepes - make them all the time now.

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Having never tried making crepes before, I decided Melissa made it look easy enough. Didn't have blueberry jam, so I used lingonberry jam that I had leftover from a gourmet gift basket...Mistake!! they were waaaay too tart..totally my fault for substituting the blueberry jam..totally skipped the lemon juice, but my 8 year wouldn't eat anything but the custard..(.which was awsome!! Definitely double the batch of custard sauce, it doesn make nearly enough! Going to try this again, but with the fresh blueberry sauce recipe from Tyler Florence's blintzes,since I have fresh blueberries on hand. I think next time they will turn out delicious, and my family will love them. Thanks for all the great tips, Melissa :