BLUEBERRY LEMON CREPES WITH CUSTARD SAUCE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 16
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.
FRESH LEMON CREAM CREPES
Mmm! Light as a feather crepes with a creamy filling and fresh berries.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 10
Number Of Ingredients 13
Steps:
- In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, the melted butter and eggs with whisk or fork until blended. Grease 6- or 7-inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each; keep covered.
- In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.
- To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle each crepe with powdered sugar. Serve with additional raspberries.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Crepe, Sodium 300 mg, Sugar 15 g, TransFat 1/2 g
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
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.
BLUEBERRY-LEMON CHEESE BLINTZES
Provided by Aida Mollenkamp
Time 2h20m
Yield 12 blintzes
Number Of Ingredients 16
Steps:
- For the blintzes: Add all the ingredients to a large bowl and whisk until evenly combined, about 30 strokes. Cover and refrigerate for at least 1 hour and up to 12 hours.
- Heat a large nonstick pan over medium heat. Rub the pan with a paper towel dipped in oil. To check that the pan is properly heated, sprinkle the pan with a few drops of water and the water will "dance" around before evaporating.
- Add 1/4 cup batter, tilting the pan to evenly cover or spread out in a circle using the back of a spoon. Cook until just set and browned, about 1 to 2 minutes. Flip and cook until second side is lightly browned, about 1 minute more. Remove from the heat and repeat with remaining batter. (Can be made up to 1 month ahead. Stack crepes and store covered in the freezer.)
- For the filling: Combine all the ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use. (Can be made up to 1 day ahead.)
- For the berries: Combine sugar, water, and 1/2 cup of the berries in a small pan and bring to a simmer over medium heat. Cook until the berries break down, sugar is dissolved, and mixture has slightly thickened, about 5 minutes. Remove from the heat. Add the remaining berries to a small bowl and pour in the syrup. Stir in the lemon juice and let cool to room temperature, at least 30 minutes. (Can be made up to 1 day ahead.) Cover and refrigerate until ready to use.
- To assemble: Heat the oven to 375 degrees F and arrange a rack in the middle. Spoon 3 tablespoons of the filling down the center of each crepe. Fold the crepe over the filling, fold in the sides and roll up like a burrito. Put on a baking sheet and repeat until all the crepes have been filled. Bake until warmed through, (the internal temperature should register 160 to 165 degrees F on an instant-read thermometer) and filling is soft, about 15 minutes. Transfer to a serving platter and serve with the berries.
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
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
BLUEBERRY LEMON CRêPES
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.
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
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
More about "lemon and blueberry crepes recipes"
LEMON-BLUEBERRY CREPES - MARTIN'S FOODS
From recipecenter.martinsfoods.com
Servings 4Calories 328 per servingTotal Time 10 mins
LEMON AND BLUEBERRY CREPES RECIPE - THE INSPIRED HOME
From theinspiredhome.com
LEMON CREPES WITH BLUEBERRIES - BELL' ALIMENTO
From bellalimento.com
BLUEBERRY LEMON CREPES: A TWIST ON THE FRENCH FAVORITE
From spoonuniversity.com
BLUEBERRY LEMON BREAKFAST CREPES | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
4.5/5 (11)Total Time 35 minsCategory What's For Breakfast?Calories 372 per serving
BLUEBERRY CREPES (FREEZER FRIENDLY!) - SPEND WITH PENNIES
From spendwithpennies.com
LEMON BLUEBERRY CREPE - UNIVERSAL FOOD BLOG
From uogrubhub.com
LEMON BLUEBERRY CREPES STORY – MILDLY MEANDERING
From mildlymeandering.com
BLUEBERRY LEMON POPSICLES WITH FRUIT JUICE | FOODTALK
From foodtalkdaily.com
LEMON BLUEBERRY CREPES - SWEET CS DESIGNS
From sweetcsdesigns.com
CREAMY LEMON BLUEBERRY CREPES | HOW TO MAKE FRENCH CREPES
From picky-palate.com
LEMON POPPY SEED CREPES WITH BLUEBERRY CURD - JOY THE BAKER
From joythebaker.com
BLUEBERRY LEMON CREPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON AND BLUEBERRY FILLED CREPES - LE FROG OFFICIAL
From lefrogofficial.com
LEMON BLUEBERRY CREPES – MILDLY MEANDERING
From mildlymeandering.com
BLUEBERRY LEMON CREPES WITH HONEY MASCARPONE - LIGHTING THE …
From lightingthepilot.com
CREPES WITH LEMON CREAM CHEESE AND BLACKBERRY JAM
From gingerwithspice.com
GLUTEN FREE BLUEBERRY LEMON CREPES - HONEST COOKING
From honestcooking.com
LEMON BLUEBERRY RICOTTA CREPE CAKE - ITALIAN CENTRE
From italiancentre.ca
BLUEBERRY LEMON RICOTTA CREPES - FRAICHE LIVING
From fraicheliving.com
BLACKBERRY LEMON CREAM CHEESE CREPES - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
BLUEBERRY CREPES WITH CREAM CHEESE FILLING - NEIGHBORFOOD
From neighborfoodblog.com
LEMON BLUEBERRY CREPES - MY NAME IS SNICKERDOODLE
From mynameissnickerdoodle.com
10 BEST LEMON CURD BLUEBERRY RECIPES - YUMMLY
From yummly.com
LEMON POPPYSEED CRêPES WITH BLUEBERRY CREAM CHEESE FILLING
From food.theffeed.com
FRENCH LEMON CRêPES (STEP BY STEP) | EMMA DUCKWORTH BAKES
From emmaduckworthbakes.co.uk
SWEET LEMON CREPES WITH BLUEBERRY COMPOTE - NEW ENGLAND TODAY
From newengland.com
LEMON BLUEBERRY CREPE CAKE - BAKED
From baked-theblog.com
LEMON BLUEBERRY CREPES FRUIT RECIPE - OREGON FRUIT PRODUCTS
From oregonfruit.com
BLUEBERRY CHEESECAKE CREPES - BARBARAS FOOD CRAVINGS
From barbarasfoodcravings.com
BLUEBERRY LEMON CREPES - PLAIN.RECIPES
From plain.recipes
LEMON BLUEBERRY CREPES - NIELSEN-MASSEY VANILLAS
From nielsenmassey.com
LEMON BLUEBERRY CREPES #BRUNCHWEEK - LOVE AND CONFECTIONS
From loveandconfections.com
LEMON BLUEBERRY CREPES IN 2022 | LEMON CREPES RECIPE ... - PINTEREST
From pinterest.com
LEMON-BLUEBERRY TREATS | ALLRECIPES
From allrecipes.com
BLUEBERRY LEMON CREPES WITH CUSTARD SAUCE - FOOD NETWORK
From foodnetwork.co.uk
FRESH BLUEBERRY CREPES - I HEART NAPTIME
From iheartnaptime.net
30 LEMON-BLUEBERRY RECIPES THAT ARE PERFECT FOR SPRING
From tasteofhome.com
LEMON AND BLUEBERRY CREPES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
BLUEBERRY-LEMON CREPES (THM S) — MY FLING WITH FOOD
From myflingwithfood.com
You'll also love