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Crepes with Key Lime Custard and Blueberry Sauce

These crepes are filled with a super easy-to-make key lime custard, and topped with a fresh blueberry sauce!
Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 -12 crepes (4 servings)
Author Sarah @ The Gold Lining Girl

Ingredients

Blueberry Sauce:

  • 1 1/2 pints fresh blueberries
  • 1/4 c. water
  • 1 tsp. key lime zest about 3 key limes
  • 3 tbsp. key lime juice same
  • 1/2 c. sugar

Crepes:

  • 4 eggs
  • 1 1/2 c. milk
  • 3/4 c. water
  • 2 c. flour
  • 6 tbsp. melted butter slightly cooled
  • 1/4 c. sugar
  • 2 tsp. vanilla

Key Lime Filling:

  • 1 - box instant vanilla pudding mix
  • 1 c. milk
  • 1 - 8 oz. container Cool Whip or whipped topping thawed
  • 3 tbsp. key lime juice about 3 key limes
  • 1 tsp. key lime zest same

Instructions

For Blueberry Sauce:

  1. In a medium pot, combine all ingredients and cook on medium-high heat, bringing it to a boil.
  2. Reduce heat to low, and simmer for 10-12 minutes.
  3. Remove from heat, and allow to cool. It will thicken slightly as it cools.

For Crepes:

  1. In a large bowl, combine all ingredients and whisk vigorously until smooth.
  2. In a large saucepan over medium heat, pour about 1/3-1/2 c. batter, covering the entire bottom of the pan in a thin layer.
  3. Cook for about 2-3 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
  4. Remove crepe from pan, and continue making crepes with remaining batter.

For Key Lime Filling:

  1. In a large bowl, combine vanilla pudding mix and milk. Whisk until smooth.
  2. Fold in whipped topping, key lime juice, and key lime zest.
  3. To serve, spoon or pipe the filling evenly across the diameter of the crepes, and roll them into 1-2 inch tubes.
  4. Spoon about 3 tablespoons of blueberry sauce over top. Enjoy!