Lime and blueberry crepes

Who knew that blueberry and lime is a marriage made in heaven? These thin crepes are buttered, then topped with a squeeze of fresh lime, a fine dusting of caster sugar and a syrupy line of whole blueberries, then rolled – kids will love them or make ahead and dust with icing sugar for a simple dessert. If you’re feeling really indulgent, make up the lime mascarpone and add a smear before the blueberries.

Lime and blueberry crepes


2c plain flour
pinch of salt
2 eggs, beaten
enough milk to mix to the consistency of pouring cream

limes - cut in half for squeezing juice onto crepes
caster sugar
1c frozen blueberries
2T caster sugar

250g mascarpone
zest of 2 limes
1T icing sugar


Whisk the flour and salt with eggs and 1.5c milk, adding more until you reach a consistency of pouring cream. Set aside. Gently heat the blueberries and 2T caster sugar in a small saucepan until the sugar has dissolved and the blueberries are warmed through. If including, mix the mascarpone with the lime zest and sugar and set aside.

Heat a non-stick pan (whatever size you prefer for large or small crepes) and spray / coat lightly with canola oil. Once the pan has reached a moderate temperature, pour in enough crepe mixture to coat the inside of the pan as you rotate it. Wait until the sides lift slightly and then flip. Cook the other side for a minute or two and place the crepe either straight onto the plate of a happy recipient, or onto a plate to set aside. Keep warm by covering with a clean tea towel. Repeat the process until all the batter is gone.

To assemble: butter the inside of the crepe (the second side to cook), squeeze lime juice to coat, sprinkle with about 1t of caster sugar, smear with a little lime mascarpone if using, then add some blueberries and syrup so that you have a single line of blueberries across the centre of the crepe, then roll up and enjoy. If serving together, assemble all the crepes, place side by side on a serving dish and dust with icing sugar before serving.


Limes are valued both for the acidity of their juice and the floral aroma of their zest. Our limes are the Bearss variety (also known as Tahitian or Persian), which are famed for their size and juiciness.

Limes really pack a punch in the flavour and nutrition stakes and are a key ingredient in Mexican, Vietnamese and Thai dishes. (The Mexican lime - also known as the Key lime - is smaller than the Bearss variety and is rarely seen in New Zealand.)

Limes are also used extensively in drinks to add unparalleled flavour – from a wedge in the neck of your Corona to a chunky muddle in your mojito, once you’ve had the real thing, no substitute will do.

Limes store well at room temperature out of direct sunlight for at least a week (and become juicier during this time), but will store much longer in the fridge where their vitamin content is undiminished. They can also be frozen whole, or juiced into ice-cube trays.

Packed with vitamin C, limes are harvested when dark to pale green. A yellow lime signifies full maturity and maximum juice content.

Available between March and September.


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