Blueberry Crepes Recipes

NORWEGIAN BLUEBERRY BREAKFAST CREPES

Steps:

• Beat eggs well.
• Beat in milk and butter.
• Sift flour, measure, and sift again with sugar and salt into egg mixture.
• Beat until smooth.
• Heat a shallow 8-inch frying pan and butter well.
• Pour in about 3 tbsp batter then turn and tilt pan so batter covers entire surface.
• Cook until golden brown on both sides.
• Sweeten blueberries to taste with sugar.
• Spoon 3 tbsp of sweetened blueberries in centre of crepe; fold in half and lift to a heated plate; keep warm.
• Repeat, buttering pan before cooking each crepe.
• Serve about two filled crepes to each person.
• Pass powdered sugar and lemon wedges and melted butter, if desired.

FRESH BLUEBERRY CREPES

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.

BLUEBERRY COMPOTE FOR CREPES

Steps:

• In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and allow them to heat through.
• Spoon warm compote into crepes. Drizzle with maple syrup and dollop with sweetened whipped cream. Garnish with additional blueberries.

BLUEBERRY CREPES

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.

BLUEBERRY LEMON CREPES WITH CUSTARD SAUCE

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.

BLUEBERRY LEMON CREPES

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.

CREPES WITH BLUEBERRY COMPOTE RECIPE BY TASTY

Steps:

• In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
• While the batter rests, start the compote. In a saucepan, add the blueberries on medium heat and cook for 2 minutes. Then, add the sugar, lemon juice and zest, and water. Stir and cook until hot and bubbly. Then, reduce heat to medium low, stirring occasionally until set.
• To make the crepes, lightly brush a nonstick pan with butter and on medium heat, add ¼ of the batter. Quickly lift the pan and swirl to the edges, making a circle.
• Cook for about 40 seconds, until the middle begins to bubble and edges begin to brown. Once set slightly, flip over and cook the other side for 40-45 seconds.
• To fill, spread some cream on one end, top with a few spoons of the berry compote, and, if desired, top with additional whipped cream, fresh blueberries, and a sprinkle of lemon zest.
• Serve.

BERRY CHEESECAKE CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
• Cook for about 2 minutes, then remove from heat and cool completely.
• Mix the cream cheese with the powdered sugar until smooth.
• Spread half of the cream cheese mixture on one side of the crepe.
• Spread half of the berries on top of the cream cheese.
• Fold the crepe over the berries, then fold in half.
• Repeat with the other crepe.
• Serve with powdered sugar.
• Enjoy!