Creamy Lemon Blueberry Crepes Recipes

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.

CREAMY LEMON BLUEBERRY CREPES

Steps:

• Place flour, sugar, milk, egg and vanilla into a blender, blending until well combined, about 20 seconds. Pour crepe batter into a large measuring cup and set aside.
• Place blueberries, sugar, cornstarch and lemon juice into a medium bowl, mixing to combine. Transfer to a medium saucepan over medium low heat. Stir and cook for 5 minutes, until bubbly. Remove from heat and set aside.
• Place lemon curd and cream cheese into a small bowl, mixing until smooth and combined.
• Heat a crepe pan or 12 inch non stick over medium heat. Spray lightly with cooking spray. Pour 2-3 tablespoons of crepe batter into pan swirling all the way around to get a nice circular crepe. Cook for about 1 minute on the first side or until turning golden then flip and cook for another 30 seconds-1 minute.
• Transfer to a paper towel lined plate. Continue cooking crepes until all the batter is gone.
• Fill each crepe with a thin layer of lemon curd cream and a spoon of blueberries. Roll crepes and sprinkle with powdered sugar. Now eat!

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.

LEMON CREME CREPES WITH BLUEBERRY TOPPING

Steps:

• Whisk together first 5 ingredients plus cornmeal for crepe batter. Beat in milk, half-and-half, and beaten eggs, then add butter and oil and stir until smooth.
• In another bowl, beat the cream cheese, powdered sugar, and lemon peel until fluffy. Beat in the lemon juice.
• Using an electric mixer, beat the heavy cream until soft peaks form. Fold into the cream cheese mixture and refrigerate.
• Pre-heat skillet or other flat pan to medium heat. Grease the pan with a tiny bit of butter. Add 2 tablespoons of crepe batter to the middle of the pan, then tilt and rotate the pan to form a thin, circular crepe. Cook until bubbles form on the top and sides begin to lift, then flip. Cook about 30 seconds to 1 minute. Repeat with the rest of the batter. (I do not add additional butter after the first crepe because I find it easier to form the crepes with less butter. You may need to add butter in between crepes depending on the pan you use.)
• In a sauce pan, bring the sugar and water to a boil on medium-high heat, cooking undisturbed about 5 minutes. Add blueberries, lemon juice, and salt. Cook 4 additional minutes then remove from heat.
• When all crepes are finished, spread some cream cheese mixture towards one side of crepe, then roll to other side. Top with blueberry sauce.
• Enjoy!

LEMON BLUEBERRY CREPES

Steps:

• For the Lemon Crepes 1. Add all of the crepe ingredients (milk, flour, eggs, butter, sugar, lemon juice, vanilla, lemon zest) to a blender and blend for 30 seconds. Scrape down the sides of the blender and blend for another 30 seconds. 2. Place the crepe batter in the fridge to rest for 1 hour. While the crepe batter chills, make the blueberry compote. 3. Heat a large (at least 10") nonstick pan over medium heat. Grease the pan very lightly with butter (I rub the stick over the pan rather than adding a pat and letting it melt- this will help get a more even coating). 4. Add ¼ cup of batter to the center of the pan and swirl the pan to spread the batter to the edges. The goal is to create a flat, round crepe. 5. Cook for 2 minutes, or until the edges begin to brown. Then flip the crepe and cook for an additional 1-2 minutes. 6. Repeat steps 4 and 5 until all of the crepes have been cooked. Make sure to re-grease your pan as needed. 7. To serve, spread the blueberry compote inside of the crepes and fold or roll them to close. 8. Sprinkle with powdered sugar, if desired, and enjoy. The crepes and compote can be stored separately in airtight containers in the fridge for up to four days. For the Blueberry Compote 1. Add the blueberries, sugar, and lemon juice to a small saucepan set over medium heat. Cook, stirring often, until the blueberries begin to burst- about 5-7 minutes. 2. In a small bowl, stir together the water and cornstarch. Add the slurry to the blueberries and cook them for another 2-3 minutes, or until the compote has thickened. Make sure to stir often so they don't burn on the bottom of the pan. 3. Remove the compote from the heat and set it aside to cool to room temperature.

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.

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.