Blueberry Lemon Crepes with Custard Sauce

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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 :

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I have never made crepes before and these turned out exactly the way Melissa made them on her show. I loved the lemon zest in the crepe batter and the lemon juice in the blueberry filling was delightful. I will never buy already made crepes from the grocery store again. Great recipe Melissa. Keep those wonderful recipes and tips coming.

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As I watched Melissa make these my mouth was watering..... we just made these today, for lunch. Don't know how healthy that is. These things are out of this world. I wouldn't say they're super simple to make, maybe after you make them a few times and learn the recipe it'll get easier and easier. But they are so worth every second you have to spend on them.

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This recipe was hands down... EASY. For my fillings I used blueberries and cool whip, and sliced bananas and cool whip. My husband was so impressed! I also kept some aside where I warmed them up in the microwave and sprinkled sugar and lemon juice inside.. It took me right back to my childhood :

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The word "crepe" really freaks out some cooks. But don't be scared. They really are as easy as Melissa demonstrated! My mother-in-law taught me how to make Hungarian crepes 30 years ago. The recipe is similar. I use a non-stick pan sprayed with cooking spray and only redo that if the crepes start to stick. You cook them on the first side until they are set and dry looking. Flip over with a knife, spatula, fingers !, or whatever tool fits your pan the best and cook on 2nd side only until "colored" which is only a few seconds. We serve them as a meal and use jam, fruit, cinnamon sugar, powdered sugar, nutella, etc on them before rolling them. My daughter came home from France with the suggestion of a squeeze of lemon juice on the crepe and then rolling and powdering with a bit of sugar. Divine!

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This recipe was really quick, easy, delicious and beautiful. The only thing I would change was the sauce. I found it to be too sweet. I think it needs some extra flavors in order to mellow out the sweetness. Next time I will try this recipe with the sauce from Emeril's Blueberry-Mascarpone Crepes. The custard was amazing!

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The hint of lemon really brings these out. I can't believe how easy these were to make. I'm going to put that custard on everything! My husband ate 3 in one sitting. Keep it up Melissa!

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My daughter and son made these with me the first day of Spring Break and we couldn't believe how good they were!! The cream sauce is soooo good! My son and daughter don't cook very much, and they found the directions easy to follow. We used fresh strawberries in place of the blueberries, and the "Ummm, Ummm" was heard with each bite!
Thank you Melissa for giving us Family Friendly recipes.

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We're chocolate lovers and this dessert still made us happy. I love Melissa!