Blueberry Cream Crepes
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
Serving size
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:
- Rinse frozen blueberries in cold water several times until water transforms from a dark blue to a more diluted blue.
- Dry the blueberries with a paper towel.
- 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.
- Remove from heat and set aside.
DIRECTIONS FOR HONEY WHIPPED CREAM:
- Beat cream in a large mixing bowl on medium speed until the cream begins to thicken.
- Add the honey and continue to beat on medium-high speed until soft peaks form.
- Refrigerate until ready to use.
DIRECTIONS FOR CREPES:
- Whisk flour and salt together in a large bowl. Set aside.
- Combine milk, lemon juice, vanilla and eggs in a medium-sized bowl. Mix well.
- Add wet ingredients to the flour mixture slowly. Whisk until smooth.
- Set batter to rest for at least 15 minutes.
- Spray a medium-sized flat skillet with cooking spray and heat over medium heat.
- Add ⅓ cup of the crepe batter to the pan and swirl to cover the bottom of the pan.
- Cook until edges of the crepe begin to curl up, for about two minutes. Flip the crepe and continue to cook until golden brown.
- Remove crepe and repeat the process with the remaining batter, coating the pan with cooking spray between each crepe.
DIRECTIONS FOR ASSEMBLY:
- 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.
- Fold the crepe in half and fold again into three to create a triangle shape.
- 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
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