Fresh Wild Blueberry And Peach Crepes Recipes

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PEACH CREPES



Peach Crepes image

My mother-in-law passed this recipe on to me. The special ingredient, almond extract, gives it a distinctive, delicious flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

1 cup milk
4 large eggs
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), divided
2 tablespoons butter
1/2 teaspoon almond extract
Whipped cream and ground nutmeg, optional

Steps:

  • In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, in a large saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 2 cups peaches and butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in almond extract and remaining peaches. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour about 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., Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired.

Nutrition Facts : Calories 294 calories, Fat 10g fat (5g saturated fat), Cholesterol 124mg cholesterol, Sodium 88mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

FRESH BLUEBERRY CREPES



Fresh Blueberry Crepes image

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

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 teaspoons granulated sugar
1 cup 2% low-fat milk
3 eggs
3 tablespoons shortening or 3 tablespoons nonstick cooking spray
2 cups fresh blueberries

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

FRESH WILD BLUEBERRY AND PEACH CREPES



Fresh Wild Blueberry and Peach Crepes image

Use your favourite crepe recipe to prepare this dish. There are many recipes on Zaar. The filling is delicious!! Source: Internet by Chef Sean Laceby, Blomidon Inn

Provided by Elly in Canada

Categories     Breakfast

Time 10m

Yield 4-5 cups of filling, 4-6 serving(s)

Number Of Ingredients 6

2 cups fresh wild blueberries
1 cup fresh well-ripened peach, peeled and sliced
1 1/2 cups sour cream
3/4 cup brown sugar
4 -6 blue pansy fresh edible flowers
whipped cream, for garnish

Steps:

  • Mix together brown sugar & sour cream.
  • Fold in fresh blueberries & peaches. Set aside.
  • Place your prepared crepe on a serving plate.
  • Spoon the fruit mixture in the middle of a crepe. Fold in both sides.
  • Garnish generously with whipped cream along the crepe, and add the blue pansy flower and a sprinkling of wild blueberries.
  • Serve and enjoy!

Nutrition Facts : Calories 398, Fat 18.4, SaturatedFat 11.3, Cholesterol 38, Sodium 62.5, Carbohydrate 58.4, Fiber 2.4, Sugar 50.6, Protein 3.6

FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE



Fresh Peach and Blueberry Upside-Down Cake image

Provided by Nancy Fuller

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1/2 cup packed light brown sugar
5 tablespoons butter, melted
2 peaches, pitted, peeled and sliced 1/2-inch thick
1 cup blueberries
1 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
4 ounces cream cheese, at room temperature
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
  • Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
  • In a medium bowl, whisk to combine the flour, baking powder and salt.
  • Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
  • Bake until a toothpick inserted in the center comes out clean, 1 hour.
  • Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

PEACHES AND BLUEBERRIES



Peaches and Blueberries image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 5

6 peaches, halved, pit removed, cut into wedges
1 1/2 pints blueberries
1 to 2 teaspoons orange flower water
2 tablespoons cane sugar, optional
2 cups plain yogurt, optional

Steps:

  • In a large bowl, with a large spoon, gently combine peaches and blueberries. Add the orange flower water and continue to combine, serve cold or pour fruit into a 12 by 8 baking dish. Sprinkle with cane sugar and bake in a preheated 325 degree F oven for 20 minutes, until sugar caramelizes. Remove from oven, top with yogurt, if desired, and enjoy.

PEACH-BLUEBERRY PRESERVES



Peach-Blueberry Preserves image

As a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. -Katie Ferrier Gage, Houston, Texas

Provided by Taste of Home

Time 1h10m

Yield 4 half-pints.

Number Of Ingredients 4

4 cups chopped peeled fresh peaches (about 4 large)
3 cups sugar
2 cups fresh blueberries
2 tablespoons lemon juice

Steps:

  • In a Dutch oven, combine peaches, sugar, blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 45-55 minutes or until thickened, stirring occasionally. Remove from heat., Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.

BLUEBERRY AND PEACH CRISP



Blueberry and Peach Crisp image

Juicy, sweet peaches and blueberries with an oat-and-cinnamon topping makes a simply delicious dessert! Top this home-style dessert with vanilla or cinnamon ice cream.

Provided by Meg&Mom

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 12

2 (10 ounce) packages frozen sliced peaches(such as Cascadian Farm®), thawed and drained
1 (10 ounce) package frozen blueberries(such as Cascadian Farm®), thawed and drained
2 teaspoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons white sugar
½ cup old-fashioned oats
⅓ cup firmly packed brown sugar
¼ cup all-purpose flour
¼ cup chopped almonds
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
  • Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
  • Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 37.7 g, Cholesterol 13.6 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 43.1 mg, Sugar 27.6 g

PEACH-BLUEBERRY JAM



Peach-Blueberry Jam image

This peach jam is a family favorite. The almond is slight and adds a great taste.

Provided by dthrones

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h10m

Yield 128

Number Of Ingredients 6

10 cups peeled and quartered peaches
6 cups white sugar, divided
1 tablespoon lemon juice
1 cup fresh blueberries
1 tablespoon butter
½ teaspoon pure almond extract

Steps:

  • Immerse 8 pint jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
  • Combine peaches, 5 cups sugar, and lemon juice in a large stainless steel or other nonreactive pot over medium heat. Bring to a low boil and cook for 10 to 20 minutes.
  • While peaches are cooking, combine blueberries and remaining sugar in a separate pot over medium heat. Bring to a low boil and cook until just starting to thicken, 10 to 15 minutes.
  • Add blueberries to the pot with the peaches and cook until thickened to the consistency of jam, about 10 minutes more. Remove from heat, add butter and almond extract, and stir well.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 10.2 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1.1 mg, Sugar 10.1 g

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