Crêpes with Blueberry Balsamic Sauce and Vanilla Ice Cream

If you are a crêpe lover like me and always look for different ways to enjoy them throughout the seasons, this recipe is a great one to add to your arsenal. This Summer-perfect dessert includes a luscious homemade Blueberry Balsamic Sauce poured on a big scoop of ice-cream and a few Classic French Crêpes underneath. 

The marriage of the warm, tangy, sweet Blueberry Balsamic Sauce (made with White Balsamic Vinegar) with the smooth, cold vanilla ice cream is a match made in heaven. The tender, soft crêpes bring another level of comfort, and tie it all together. This is quite decadent looking, yet fruity, bright and refreshing dessert.

For the Crêpes, refer to my fool-proof French crêpe recipe. This is the recipe I swear by for making homemade crêpes. For the ice-cream, rely on any of your favorite store-bought ice creams. For the Blueberry Balsamic Sauce, here’s the step-by-step for you…

How to make this Blueberry Balsamic Sauce

The recipe begins with fresh blueberries – although frozen blueberries can work too (see cooking notes below). The blueberries are placed in a pan on low-medium heat, with sugar, lemon juice and vanilla extract.

For extra tang, I added Oliv White Balsamic vinegar. This Balsamic is so rich and smooth, with a gorgeous white grape color – which didn’t offset the color of the sauce at all – something I really appreciate. Using White Balsamic to build this sauce provides the perfect amount of sweet and zing to the mix, while creating a luscious, rich texture. It’s a great secret ingredient so you can skip out on cornstarch or having to use a heavy amount of sugar.

Then, all the ingredients are brought to a low simmer, until the blueberries break apart. You can use the back of a spoon or fork to press on the blueberries. Stir occasionally until the sauce slightly thickens – and it’s as simple as that!

I hope you love this recipe as much as I do! This Blueberry Balsamic Sauce is both sweet and tangy, with a luscious texture and hides chunks of blueberry for extra bite. The use of White Balsamic adds an “adult” feel to this sauce, that is still very approachable – don’t worry, your kids will love it too! This is a quick and easy recipe to showcase seasonal blueberries, and I bet you’ll want to use this sauce in so many different ways. It really is that good!

My Cooking notes:

• Fresh, seasonal blueberries are best. But when not in season, you can substitute with frozen blueberries. Thaw the blueberries overnight (in a strainer), and weigh the blueberries once thawed and well-drained, so you have 250g (about 1 + 3/4 cup). 
• For serving, you can pick any ice cream of your choice. Vanilla works get here – the smoothness of vanilla ice cream is great for balancing the tang and sweetness of the sauce. Chocolate ice cream would be a great choice as well.

Crêpes with ice cream are my favorite, especially when topped with this Blueberry Balsamic Sauce – which is also perfect  for topping:

• Breton Pound Cake
• Pancakes
• Waffles
• Cottage Cheese
• Greek yogurt
• Oatmeal
• Rice pudding
• French toast
• Cheesecake

And so much more! Share your ideas in the comment section below.

I hope you’ll this Balsamic Blueberry Sauce – it’s sweet, luscious and colorful. It is a simple sauce that comes together in minutes. You can prepare it ahead of time (up to 3 days ahead) and keep it in your fridge. Right before serving, re-heat it on low heat in a sauce pan until warm, and pour it on top of the ice cream.

You may also like:

• Spiced Berry Jalousie Tart
• Blueberry Pie from Alsace
• Blueberry Financiers
• Giant Strawberry Almond Financiers
• Classic-French Cherry Clafoutis

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Crêpes with Blueberry Balsamic Sauce & Vanilla Ice Cream

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 6 voted )

Ingredients

For the homemade Crêpes:

Use this recipe.

For the Blueberry Balsamic Sauce: 

250g fresh blueberries (about 1 + 3/4 cup) (or frozen, thawed – see cooking notes above)
¼ cup (50g) sugar
2 tbsp (30ml) White Balsamic Vinegar (ie. Oliv White Balsamic)
¼ of a lemon, juiced
½ tsp vanilla extract

Vanilla  Ice Cream, for serving 

Instructions

Prepare the crêpes first, see recipe here.

For the Blueberry Balsamic Sauce:

Step 1 – Wash and drain the blueberries. Place them in a large non-stick pan (or large sauce pan) over low heat. Add the sugar, White 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.

Step 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.

Step 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.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

I have partnered up with OLiV to bring you this Balsamic Blueberry Sauce recipe, but all opinions are my own. Thank you for supporting Pardon your French.