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.
LEMON CREAM WITH BLACKBERRIES
Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Combine 2 1/2 teaspoons of the lemon zest, lemon juice, honey, and tofu in a blender.
- Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.
- Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.
Nutrition Facts : Calories 196 g, Fiber 2 g
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.
LEMON CREAMS WITH BLACKBERRIES
Wow your guests with these amazing little desserts - complementing seasonal blackberries to perfection
Provided by Mary Cadogan
Categories Dessert, Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Put the gelatine leaves in a bowl of ice-cold water for 10 mins to soften. Put the milk, lemon zest, cream and sugar in a pan then heat until it starts to bubble gently. Simmer for 2-3 mins. Remove from the heat, take the gelatine out of the water, shaking off any excess and add to the pan, stirring until the gelatine has dissolved.
- Leave to cool, then stir again and pour into 6 ramekins, cups or individual pudding basins. Put on a tray in the fridge overnight to set.
- Mix the blackberries with 1 tbsp each of lemon juice and sugar, then stir in the crème de mûre, if using.
- Loosen the edges of the creams with the tip of a small knife, then turn them onto serving plates, and scatter around the blackberries and sauce.
Nutrition Facts : Calories 486 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.16 milligram of sodium
BLACKBERRY-LEMON PIE
Great blackberry pie with a twist (of lemon).
Provided by Cyndi Cady
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
- In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
- Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 72 g, Cholesterol 3.8 mg, Fat 16.8 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 4.7 g, Sodium 248.8 mg, Sugar 41.6 g
LEMON CREPES
The taste of lemon is a little like the shift in the air when the season starts to turn from chilly to warm-refreshing and deliciously unpredictable. In this dish, paper-thin crepes are topped with slices of candied lemon and drizzled with a caramel sauce that includes limoncello, a vibrant lemon liqueur.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes about 18
Number Of Ingredients 9
Steps:
- Bring 2 tablespoons water to a boil in a small saucepan. Reduce heat; add 6 tablespoons butter, a little at a time, whisking until butter is completely melted.
- Whisk together flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in butter mixture. Pour batter through a fine sieve into a bowl; discard lumps. Transfer batter to an airtight container; refrigerate at least 2 hours (or overnight).
- Preheat oven to 200 degrees. Lightly coat a 6-to 7-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour 2 to 3 tablespoons batter (depending on size of pan) in center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges of crepe turn golden and center is dry, about 45 seconds. Flip crepe; cook until underside is brown in spots, about 45 seconds more.
- Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat process with remaining batter, coating pan with more butter as needed.
- Fold each crepe into quarters to form a triangle. Arrange 3 crepes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.
HOMEMADE BLACKBERRY LEMONADE
This homemade lemonade is easy to make and gets a flavor boost from blackberries. The end result is light and refreshing which is perfect for those hot summer days.
Provided by Soup Loving Nicole
Categories Drinks Recipes Lemonade Recipes
Time 7m
Yield 4
Number Of Ingredients 6
Steps:
- Heat 3/4 cup sugar and 1/2 cup water in a small saucepan over medium heat. Cook and stir until sugar has dissolved, about 2 minutes. Let cool.
- Place blackberries and remaining 2 tablespoons of sugar in a blender. Blend until smooth.
- Combine simple syrup, blended blackberries, remaining 4 cups of water, and lemon juice. Place a fine-mesh sieve over a pitcher and pour lemonade into the pitcher. Discard solids. Serve over ice.
Nutrition Facts : Calories 200 calories, Carbohydrate 52.5 g, Fat 0.2 g, Fiber 2 g, Protein 0.7 g, Sodium 15.5 mg, Sugar 46.8 g
BLACKBERRY & LEMON MESS
Everybody loves traditional strawberry Eton mess, but blackberries also work beautifully with homemade meringue and luscious lemon cream
Provided by Good Food team
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat oven to 120C/100C fan/gas ½. Line a baking sheet with baking parchment. To make the meringues, put the egg whites in a clean mixing bowl and beat with an electric whisk to stiff peaks. Tip in half the sugar and beat again until shiny and stiff. Add the remaining sugar with the cornflour and vinegar and beat back to shiny and stiff. Dollop 5 very large spoonfuls onto the baking sheet and bake on a low shelf for 1 hr until crisp and the meringues peel easily from the paper. Cool. The meringues will keep in an airtight container for up to 3 days, or in the freezer for up to 3 months.
- Tip the cream into a large bowl, sift in the icing sugar and gently whip until soft peaks just hold a little shape. Chill until ready to serve.
- To serve, dollop the lemon curd over the whipped cream, then crumble over some of the meringues in small chunks - you probably won't need them all. Put the blackberries into a bowl and lightly rough up with a fork so they're whole but juicy, then scatter them over the cream. Fold together with a large spatula or spoon, just a few times to marble everything through. Divide between 6 glasses or bowls, top each with an edible flower, if using, and serve straight away.
Nutrition Facts : Calories 560 calories, Fat 41 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
LEMON BLACKBERRY TORTILLA FRENCH TOAST
This twist on crepes is tart-sweet with a creamy lemon filling and juicy blackberries. Think of this as a cross between thin French toast, light crepes and crispy quesadillas. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, beat cream cheese, 3 tablespoons lemon curd, lemon zest and extract until fluffy. Set aside., In a shallow bowl, whisk eggs, cream and remaining lemon curd until blended; stir in poppy seeds. In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Dip both sides of a tortilla in egg mixture, allowing excess to drip off. Place in skillet; toast until golden brown, 2-3 minutes on each side. Remove to a wire rack. Repeat with remaining tortillas, adding butter to grease the skillet as needed. , Spread about 3 tablespoons cream cheese mixture over each tortilla to within 1/4 in. of edges. Fold tortillas in half over filling. In a microwave-safe bowl, combine blackberries and spreadable fruit; microwave, covered, at 50% power until warmed, 2-3 minutes, stirring once. Serve with tortillas and, if desired, additional lemon zest.
Nutrition Facts : Calories 445 calories, Fat 27g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 403mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 3g fiber), Protein 8g protein.
BLACKBERRY LEMON CREPES
Make and share this Blackberry Lemon Crepes recipe from Food.com.
Provided by AmyZoe
Categories Breakfast
Time 35m
Yield 10 crepes, 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Place 1 cup flour into the bowl of a blender.
- add 1/2 cup water, milk, granulated sugar, vanilla, and salt.
- Puree ingredients until smooth.
- Chill batter in refrigerator for at least 1 hour or up to 24 hours.
- Heat a 10 inch non stick skillet or crepe pan over medium high heat.
- Brush pan with melted butter and immediately pour in about 1/4 cup batter.
- Lift pan and rotate and tilt in all directions until batter covers bottom of pan.
- Set pan back onto stove top and allow crepe to cook for 1 minute or until edges begin to brown.
- Flip crepe and cook another 20 to 30 seconds.
- Repeat with remaining batter while stacking crepes on a serving plate.
- Filling:.
- Place mascarpone cheese into a medium bowl.
- Add zest and juice of a lemon, confectioners' sugar, and vanilla extract.
- Beat ingredients with an electric mixer until smooth.
- Pour a cup of heavy cream into bowl slowly while mixing on low.
- Turn mixer to medium high and mix until mascarpone filling reaches stiff peaks.
- Blackberry Sauce:.
- Place blackberries into a small saucepan.
- Add sugar and lemon juice.
- Cook over medium-high heat until boiling and stir occasionally.
- Place 1 teaspoon cornstarch into a small bowl.
- Add a.
- Add a teaspoon water and stir cornstarch mixture.
- Continue stirring cornstarch mixture while pouring into blackberry mixture.
- Cook sauce until slightly thickened.
- Remove sauce from heat and allow to cool to room temperature.
- Assembly:.
- Place one crepe onto a serving plate.
- Spread mascarpone filling over half of crepe.
- Spread over 2 teaspoons blackberry sauce over mascarpone filling.
- Fold crepe in half and fold in half again.
- Sprinkle with confectioners' sugar if desired.
- Pour 1 to 2 tablespoons blackberry sauce over crepe.
- Dollop with a teaspoon mascarpone filling.
Nutrition Facts : Calories 926.9, Fat 54.2, SaturatedFat 33.4, Cholesterol 173, Sodium 1013.5, Carbohydrate 88.6, Fiber 7.3, Sugar 38.8, Protein 23.9
LEMON CREPES
From Huey's Cooking Adventures. A simple crepe recipe that can be served as is or fill with seasonal fruit and cream and roll and serve. Resting time has not been included in the time frame.
Provided by ImPat
Categories Dessert
Time 30m
Yield 8-12 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the flour into a large bowl and make a well in the centre and add the egg one at a time, mixing with a wooden spoon between each egg.
- Add the lemon zest and a good pinch or two of sugar and salt and then add the millk little by little, whisking well between each addition to get a smooth mix.
- Set aside for 1 hour.
- When ready, melt butter in a crepe (or omelette) non-stick pan and then add the melted butter to the crepe mix and whisk well to combine.
- Using a small ladle, put some of the mix into the hot pan (over a medium heat) and then swirl to spread and cook until bubbles begin the appear and then flip and cook other side.
- Continue till all mix is used, you may have to use a little bit of extra butter to grease the pan depending on your pan.
- To serve fold the crepes up in triangles, pour a little lemon juice over the top and sprinle with a little sugar or fill with seasonal fruit and a little cream and roll and above all enjoy.
Nutrition Facts : Calories 266.2, Fat 11.6, SaturatedFat 6.4, Cholesterol 119.4, Sodium 146.1, Carbohydrate 31.9, Fiber 1.7, Sugar 1.4, Protein 9.3
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- Mix flour with salt and cinnamon, add half of the milk and mix until you get a thick, lump free batter. Melt the butter and let it cool slightly before you add it to the batter. Add the rest of the milk, half a cup at the time before you mix in the eggs and vanilla. You want a thin batter. Let the batter rest for 15-20 minutes. I added just a touch of vanilla and cinnamon to a standard recipe, but that's optional.
- (Wait with this step until you've made the fillings). Melt a tiny piece of butter in a medium hot pan. Pour just enough batter in the pan so it covers the entire pan. You might want to take the pan in your hand and give it a little swirl so the batter covers evenly.
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