For Professionals

Blueberry Cream Crepes

Prep time: 20 min
Cook time: 34 min

These scrumptious blueberry crepes take breakfast or dessert up a notch. Filled with sweet, juicy blueberries and a luscious whipped cream, these crepes will impress any guest.

Makes

6 servings

Serving size

2 crepes

Ingredients

INGREDIENTS FOR BLUEBERRY SAUCE:

12 ounces blueberries, frozen

½ cup sugar

1 tablespoon lemon juice, freshly squeezed

INGREDIENTS FOR WHIPPED CREAM:

1 cup heavy cream, chilled

4 tablespoons honey

INGREDIENTS FOR CREPES:

1 ½ cups unbleached flour

1 pinch sea salt

2 cups milk

1 tablespoon fresh lemon juice

1 tablespoon vanilla extract

2 large eggs, lightly beaten

Cooking spray, to grease griddle

Powdered sugar (optional, for garnish)

Special Equipment

Electric Stand or Hand Mixer 

Instructions

DIRECTIONS FOR BLUEBERRY SAUCE:

  1. Rinse frozen blueberries in cold water several times until water transforms from a dark blue to a more diluted blue.
  2. Dry the blueberries with a paper towel.
  3. Add blueberries, sugar, and lemon juice to a medium-sized pot or skillet. Cook and stir the mixture over medium-low heat for about 10 minutes, or until the blueberries are softened and the juice becomes bubbly.
  4. Remove from heat and set aside.

DIRECTIONS FOR HONEY WHIPPED CREAM:

  1. Beat cream in a large mixing bowl on medium speed until the cream begins to thicken.
  2. Add the honey and continue to beat on medium-high speed until soft peaks form.
  3. Refrigerate until ready to use.

DIRECTIONS FOR CREPES:

  1. Whisk flour and salt together in a large bowl. Set aside.
  2. Combine milk, lemon juice, vanilla and eggs in a medium-sized bowl. Mix well.
  3. Add wet ingredients to the flour mixture slowly. Whisk until smooth.
  4. Set batter to rest for at least 15 minutes.
  5. Spray a medium-sized flat skillet with cooking spray and heat over medium heat.
  6. Add ⅓ cup of the crepe batter to the pan and swirl to cover the bottom of the pan.
  7. Cook until edges of the crepe begin to curl up, for about two minutes. Flip the crepe and continue to cook until golden brown.
  8. Remove crepe and repeat the process with the remaining batter, coating the pan with cooking spray between each crepe.

DIRECTIONS FOR ASSEMBLY:

  1. Spread a thin layer of honey whipped cream on each crepe evenly, using a knife or spatula. Top with a large spoonful of blueberry filling in the center of the crepe.
  2. Fold the crepe in half and fold again into three to create a triangle shape.
  3. Sprinkle the tops of the crepes with powdered sugar, if desired.

Cooking Tip

To accelerate the crepe-making process, spray two separate pans with cooking spray and cook two crepes at a time.

Recipe Contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 6 servings  Serving size: 2 crepes

Calories

468

Fat

19 g

Saturated Fat

11 g

Trans Fat

<1 g

Cholesterol

115 mg

Carbohydrates

65 g

Sugar

39 g

Fiber

2 g

Protein

9 g

Sodium

94 mg

Calcium

137 mg

Phosphorus

161 mg

Potassium

245 mg