Sometimes you just crave a sweet breakfast—but still want it to feel light and balanced. These lemon blueberry crepes hit that perfect middle ground.
They’re soft, thin, and slightly zesty from the lemon, creamy from the greek yogurt with bursts of fresh blueberries in every bite. Compared to heavier pancakes, crepes feel lighter and more delicate, especially when paired with a simple, not-too-sweet filling.
This version keeps things on the healthier side by using simple ingredients and lighter fillings, so you still get that satisfying, slightly indulgent breakfast without feeling weighed down.
Light and healthy lemon blueberry crepes made with simple ingredients. A fresh, balanced breakfast that feels indulgent but stays nutritious.
In a bowl, whisk together eggs, milk, lemon zest, vanilla, and salt.
Add flour and whisk until smooth and lump-free. Let rest for 5–10 minutes.
Add blueberries, maple syrup, lemon zest and lemon juice to a small saucepan.
Cook over medium heat until the berries start to burst and juices thicken.
Heat a pan over medium heat.
Pour a small amount of batter and swirl to form a thin layer.
Cook for about 1–2 minutes, flip, and cook another 30–60 seconds.
Repeat with remaining batter.
Mix yogurt with honey and a bit of lemon zest.
Spread a spoonful of yogurt on half of each crepe. Fold it in half twice or roll.
Place crepes on a plate, top with blueberries sauce and some lemon zest. Serve and enjoy!