Crepes With Blueberry Compote Recipe By Tasty

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!

BLUEBERRY COMPOTE

Steps:

• Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
• Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

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.

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.

CRêPES WITH BLUEBERRY COULIS (CREPES)

Steps:

• To make the crêpe batter, sift the flour, sugar, and salt into a bowl and set aside; Combine the egg, milk, butter, and vanilla extract in another bowl and stir until smooth; Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter; Let the batter rest for 30 minutes in the refrigerator; (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours).
• Heat a crêpe pan or small skillet over medium heat; Brush the pan with melted butter; Pour a scant ¼ cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom; Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes; Use a thin metal or heatproof rubber spatula to loosen the crêpe, and turn it over; Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more; Stack the crêpes between layers of parchment or waxed paper as you cook.
• To make the cheese filling, purée the cottage cheese and cream cheese in a blender until very smooth; Transfer to a bowl and stir in the sugar, egg, and vanilla extract by hand; Keep refrigerated until you are ready to finish the crêpes.
• Combine the blueberries, ¾ cup of the sugar, and one tablespoon of the lemon juice in a saucepan and bring to a simmer over medium heat; Simmer until the sugar has dissolved, about 10 minutes; Taste the mixture and, if necessary, add more sugar; Continue to heat until any additional sugar is dissolved; Strain the coulis through a fine-mesh sieve (Makes 2 Cups).
• After straining, place the coulis in a clean saucepan and bring to a simmer; Make a slurry by blending 2 teaspoons cornstarch with 2 teaspoons cold water. Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce.
• Preheat the oven to 400 degrees F; Lightly brush a medium baking dish with melted butter.
• Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe; Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up; Place the crêpes seam side down in the prepared baking dish; Drizzle with melted butter and bake until very hot, 8-10 minutes.
• Serve immediately, 2 crêpes per serving, with warm blueberry coulis.