Blueberry Lemon Crêpes Recipes

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BLUEBERRY LEMON CREPES

My daughter, Dena, is the real cook in our family, and she's always trying new recipes and encouraging me to fix things, too. She insisted I make these crepes, and I'm glad she did-now they are my husband Jake's favorite dessert!

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 11



Blueberry Lemon Crepes image

Steps:

  • In a large bowl, combine the biscuit mix, milk and egg. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. (Crepes may be made in advance and refrigerated, tightly covered, until needed.), For filling, in a large bowl, beat the cheese, cream, lemon juice and pudding mix until well-blended. Refrigerate at least 30 minutes., Spoon about 2 tablespoons of pudding mixture onto each crepe; roll up. Top with remaining pudding mixture; garnish with blueberry pie filling.

Nutrition Facts : Calories 302 calories, Fat 14g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 440mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.

CREPES:
1/2 cup biscuit/baking mix
6 tablespoons milk
1 large egg
FILLING:
3 ounces cream cheese, softened
1-1/2 cups half-and-half cream
1 tablespoon lemon juice
1 package (3.4 ounces) instant lemon pudding mix
TOPPING:
1 cup blueberry pie filling

BLUEBERRY LEMON CRêPES

Categories     Side     Blueberry     Lemon     Simmer     Boil

Number Of Ingredients 29



Blueberry Lemon Crêpes image

Steps:

  • To make the lemon curd, add enough water to a medium saucepan (or the bottom of a double boiler) to come about 1 inch up the side. Bring to a simmer over medium heat.
  • Put the egg yolks and sugar in a medium nonreactive metal bowl and whisk until smooth and pale yellow, about 1 minute. Add the lemon zest and juice and whisk until smooth.
  • Once the water reaches a simmer, reduce the heat under the pan to low and place the bowl with the egg mixture in it on top; the bowl should not touch the water. Cook, whisking constantly, until the curd thickens, is light yellow, and coats the back of a spoon, about 8 minutes.
  • Remove from the heat and whisk in the butter a piece at a time, allowing each addition to melt before adding the next. Transfer to a clean bowl and press a piece of plastic wrap directly on the surface of the curd. Refrigerate until cold, at least 2 hours or overnight.
  • To make the blueberry compote, combine 1 pint of the blueberries, the sugar, and the lemon zest and juice in a medium saucepan over high heat. Bring to a boil and cook until the sugar has melted and the berries are soft, 5 minutes.
  • Stir together the cornstarch and 1 1/2 tablespoons water in a small bowl. Stir into the blueberries and cook until thickened, about 1 minute. Remove from the heat and add the crème de cassis and the remaining 1 pint blueberries. Let cool to room temperature. The compote can be covered and refrigerated for up to 1 day.
  • To make the crêpes, whisk together the eggs, yolks, and granulated sugar in a medium bowl until smooth. Add the limoncello and milk and mix until combined.
  • Add the flour and mix until just smooth. Stir in the butter. Cover the bowl and let sit for 30 minutes at room temperature or refrigerate for up to 4 hours.
  • Line a large plate with parchment or wax paper. Heat a crêpe pan or an 8-inch nonstick skillet over medium heat and spray with cooking spray. Add 3 tablespoons crêpe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom. Cook until the center of the crêpe is cooked through and the edges are lightly browned, about 1 minute. Gently flip and cook the other side for 20 seconds. Invert the crêpe onto the prepared plate. Repeat with the remaining batter, spraying the pan with cooking spray and placing parchment paper between crêpes. The crêpes can be made 1 day in advance, covered, and refrigerated.
  • Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  • Place the crêpes, pale side up, on a flat surface and spread about 3 tablespoons of the lemon curd down the center of each crêpe. Using a slotted spoon, top the curd with some of the blueberry compote (reserve the leftover blueberry syrup), then roll up each crêpe. Arrange the crêpes, seam side down, on the baking sheet, brush the tops with a little of the brown butter, and sprinkle with a little confectioners' sugar. Heat in the oven until just warm, 1 to 2 minutes.
  • Drizzle some of the brown butter and blueberry compote syrup onto 6 large plates. Place 2 crêpes on each plate, drizzle the tops with a little more of the brown butter and some of the blueberry syrup, and garnish with mint if desired.
  • Brown Butter
  • Combine the butter and salt in a medium sauté pan over medium-high heat and cook, swirling the pan several times, until golden brown, about 2 minutes. Serve hot.

Lemon Curd
5 large egg yolks
3/4 cup sugar
2 teaspoons finely grated lemon zest
1/3 cup fresh lemon juice
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces, chilled
Blueberry Compote
2 pints fresh or thawed frozen blueberries
1/2 cup sugar
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons crème de cassis
Crêpes
2 large eggs
2 large egg yolks
2 tablespoons granulated sugar
1 tablespoon limoncello or 1 teaspoon finely grated lemon zest
1 cup whole milk
3/4 cup all-purpose flour
3 tablespoons unsalted butter, melted and cooled slightly
Nonstick cooking spray
Brown Butter (page 200), warm
Confectioners' sugar
Chopped fresh mint leaves (optional), for garnish
Brown Butter
8 tablespoons (1 stick) unsalted butter, quartered
Pinch of kosher salt
(makes about 1/2 cup)

BLUEBERRY LEMON CREPES WITH CUSTARD SAUCE

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 16



Blueberry Lemon Crepes with Custard Sauce image

Steps:

  • To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.
  • In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.
  • To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside.
  • To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes.
  • To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top. Sprinkle with confectioners' sugar and serve.

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 lemon, zested
Pinch kosher salt
1 1/4 cups milk
1 egg
2 tablespoons butter, melted, divided
2/3 cup blueberry jam or preserves
1/2 lemon, juiced
2 tablespoons sugar
2 teaspoons cornstarch
Pinch kosher salt
3/4 cup milk
1 egg yolk
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar, for garnish

BLUEBERRY CREPES

We love these crepes! Blueberries are a great fresh filling, but so are meats and cheeses! This recipe is our take on a Pampered Chef® recipe that we make every other weekend!

Provided by LilMisMegs

Categories     Breakfast and Brunch     Crepes

Time 55m

Yield 2

Number Of Ingredients 11



Blueberry Crepes image

Steps:

  • Whisk milk, flour, egg, 2 teaspoons melted butter, and 2 teaspoons sugar together in a bowl until smooth. Cover and refrigerate crepe batter for at least 30 minutes, or overnight.
  • Heat an 8-inch saute pan over medium heat. Brush pan with 1 teaspoon melted butter. Pour in 1/4 cup crepe batter; immediately tilt the pan and swirl so the batter covers the entire bottom of the pan. Cook until crepe begins to bubble and the edges are turning brown, 1 to 2 minutes. Flip crepe and cook until the other side browns slightly, about 1 more minute. Remove to a plate and repeat to cook remaining 3 crepes.
  • At the same time, place orange juice, 1/4 cup sugar, and cinnamon in a small saucepan; bring to a boil. Remove from heat and let cool for 5 minutes. Stir in orange zest.
  • Fill each crepe with blueberries and whipped cream. Roll up and pour syrup over top.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 57.3 g, Cholesterol 122.8 mg, Fat 12.8 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 7 g, Sodium 73.4 mg, Sugar 42.3 g

⅓ cup milk
3 tablespoons all-purpose flour
1 large egg
3 teaspoons unsalted butter, melted, divided
2 teaspoons white sugar
¼ cup freshly squeezed orange juice
¼ cup white sugar
3 pinches ground cinnamon, or to taste
1 teaspoon grated orange zest
1 cup fresh blueberries
½ cup whipped cream, or to taste

FRESH BLUEBERRY CREPES

Make and share this Fresh Blueberry Crepes recipe from Food.com.

Provided by pegasus Yourchenko

Categories     Breakfast

Time 21m

Yield 16 serving(s)

Number Of Ingredients 8



Fresh Blueberry Crepes image

Steps:

  • Combine first 7 ingredients in a large bowl or measuring cup.
  • Blend completely until smooth.
  • Let stand at room temperature 1 hour before cooking, or cover and refrigerate overnight.
  • Heat an 8-inch (20cm) non-stick skillet over medium high heat.
  • melt about 1/2 tsp (3ml) shortening in the skillet until very hot.
  • Tilt pan back and forth to fully coat bottom.
  • Alternatively spray the pan with cooking spray before heating.
  • Pour in just under 1/4 c (60ml) batter with 1 hand, tilting it around in a full circle as the batter hits the pan.
  • Replace the skillet on the heat.
  • Using a flexible spatula,gently lift an edge when you see tiny bubbles on the surface of the crepe and when the edges start to turn brown (this will take only seconds per crepe). When the underside is golden brown flip it over shaking the pan to settle the crepe evenly on the skillet.
  • Cook another few seconds until golden brown.
  • Slide onto a paper towel lined plate.
  • Place another paper towel and repeat process until batter is used up.
  • Make sure the pan is always hot and a tiny amount of shortening coats the pan between crepes.
  • Crepes can be filled with berries and cream then rolled or folded up into halves or quarters.

Nutrition Facts : Calories 81.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 46.6, Sodium 180.4, Carbohydrate 9.9, Fiber 0.7, Sugar 3.2, Protein 2.6

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 teaspoons granulated sugar
1 cup 2% low-fat milk
3 eggs
3 tablespoons shortening or 3 tablespoons nonstick cooking spray
2 cups fresh blueberries

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