Crêpes with Blueberry Balsamic Sauce and Vanilla Ice Cream

Crêpes with Blueberry Balsamic Sauce and Vanilla Ice Cream


For the homemade Crêpes: Use this recipe.

For the Blueberry Balsamic Sauce: 

  • about 1 + 3/4 cup fresh blueberries (or frozen, thawed)

  • ¼ cup sugar

  • 2 Tbsp J. Olive Co. Blueberry Balsamic

  • ¼ of a lemon, juiced

  • ½ tsp vanilla extract

  • Vanilla Ice Cream, for serving


  1. Prepare the crêpes first, see recipe here.

For the Blueberry Balsamic Sauce:

  1. Wash and drain the blueberries. Place them in a large non-stick pan (or large sauce pan) over low heat. Add the sugar, Balsamic, lemon juice and vanilla extract. Turn the heat to medium-low. Using a wooden spoon, gently stir so the blueberries are evenly coated. They will start to render some juice. Bring to a gentle simmer (this takes about 8-10 minutes), stirring occasionally.

  2. Using the back of the wooden spoon, the back of a fork or a potato masher, gently press the blueberries so they break apart. Continue to simmer on low, stirring occasionally (for about 5 minutes), until the sauce thickens and coats the back of a metal spoon. The sauce should be pourable, with chunks of blueberries still visible. Turn off the heat and set aside.

  3. For serving, place one or two crêpes on each plate, top with a scoop of vanilla ice-cream and drizzle about 2-3 tablespoons (40-60g) of the Balsamic Blueberry sauce on top. Enjoy immediately.

Original recipe and image found at Pardon Your French