Lemon-Blueberry Corn Crepes

You can make these in advance and store them in the refrigerator or freezer.

Serves: 12Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy

Serves: 12


  • 2 large eggs
  • 1 cup buttermilk
  • 1⁄2 tsp. salt
  • 1 tsp. grated lemon zest
  • 1 cup corn flour
  • 2 tsp. granulated sugar
  • 2 Tbsp. butter, melted
  • 4 Tbsp. vegetable oil
  • 2 Tbsp. honey
  • 2 cups fresh blueberries


  • Place eggs, milk, salt, and lemon zest in a food processor and blend until smooth.
  • With the motor on low, slowly add flour and spoon in sugar if you are making sweet crepes. Scrape down the sides of the mixing bowl often. Add melted butter.
  • Heat a small nonstick pan over medium heat and add a teaspoonful of vegetable oil. Pour batter by 1⁄2-cup portions into the pan. Tilt the pan to spread the batter evenly. Fry on medium heat, turning once, until browned on both sides.
  • Place crepes on sheets of waxed paper that have been dusted with extra corn flour.
  • To serve, drizzle honey over the crepes and top with fresh blueberries.