Lemon Blueberry Crepes Recipes

LEMON BLUEBERRY CREPES

Steps:

• In a medium saucepan, add water and fresh lemon juice and warm over medium heat.
• In a small bowl, whisk together the sugar and cornstarch, then add the sugar and starch to the pan of warm liquid. Stir with a whisk to combine.
• Add the blueberries and continue to cook (on medium-low heat), while stirring gently, until the sauce thickens and just begins to boil.
• Remove the pan from heat and set aside to cool.
• In a large bowl, whisk the eggs vigorously for about 10 seconds (by hand).
• Add the vanilla and just 1/2 of the milk (reserve the rest of the milk for a later step). Whisk well to combine.
• Slowly add the flour, whisking as you go. Add the sugar and salt.
• Whisk just until the flour is combined and there are no lumps.
• Then, add the remaining 1/2 cup of milk and the melted butter.
• Whisk until well combined and smooth.
• Heat a non-stick skillet to medium-low heat and add just a tiny pat of butter (or oil) to the pan. Pour about 1/3 of a cup of batter into the pan, then quickly tilt the pan in all directions to help the batter spread into a thin layer around the pan.
• Cook 1-2 minutes on each side, or until each side is lightly browned. Serve immediately, or layer between paper towels and keep well covered until ready to assemble.
• Add the cream cheese to the bowl of an electric mixer and beat until smooth.
• Add powdered sugar and blend until fully combined.
• Add lemon paste and lemon zest and blend.
• While mixing on medium-low, slowly pour in the heavy cream.
• Beat until the mixture is light and fluffy and has expanded a bit in size.
• Store the filling (covered) in the fridge until ready to assemble crepes.
• Add a generous scoop of lemon filling to a crepe and roll.
• Top with blueberry sauce (warm or cool, your choice).
• Enjoy immediately.

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.

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.

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 LEMON CRêPES

Steps:

• To make the lemon curd, add enough water to a medium saucepan (or the bottom of a double boiler) to come about 1 inch up the side. Bring to a simmer over medium heat.
• Put the egg yolks and sugar in a medium nonreactive metal bowl and whisk until smooth and pale yellow, about 1 minute. Add the lemon zest and juice and whisk until smooth.
• Once the water reaches a simmer, reduce the heat under the pan to low and place the bowl with the egg mixture in it on top; the bowl should not touch the water. Cook, whisking constantly, until the curd thickens, is light yellow, and coats the back of a spoon, about 8 minutes.
• Remove from the heat and whisk in the butter a piece at a time, allowing each addition to melt before adding the next. Transfer to a clean bowl and press a piece of plastic wrap directly on the surface of the curd. Refrigerate until cold, at least 2 hours or overnight.
• To make the blueberry compote, combine 1 pint of the blueberries, the sugar, and the lemon zest and juice in a medium saucepan over high heat. Bring to a boil and cook until the sugar has melted and the berries are soft, 5 minutes.
• Stir together the cornstarch and 1 1/2 tablespoons water in a small bowl. Stir into the blueberries and cook until thickened, about 1 minute. Remove from the heat and add the crème de cassis and the remaining 1 pint blueberries. Let cool to room temperature. The compote can be covered and refrigerated for up to 1 day.
• To make the crêpes, whisk together the eggs, yolks, and granulated sugar in a medium bowl until smooth. Add the limoncello and milk and mix until combined.
• Add the flour and mix until just smooth. Stir in the butter. Cover the bowl and let sit for 30 minutes at room temperature or refrigerate for up to 4 hours.
• Line a large plate with parchment or wax paper. Heat a crêpe pan or an 8-inch nonstick skillet over medium heat and spray with cooking spray. Add 3 tablespoons crêpe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom. Cook until the center of the crêpe is cooked through and the edges are lightly browned, about 1 minute. Gently flip and cook the other side for 20 seconds. Invert the crêpe onto the prepared plate. Repeat with the remaining batter, spraying the pan with cooking spray and placing parchment paper between crêpes. The crêpes can be made 1 day in advance, covered, and refrigerated.
• Preheat the oven to 325°F. Line a baking sheet with parchment paper.
• Place the crêpes, pale side up, on a flat surface and spread about 3 tablespoons of the lemon curd down the center of each crêpe. Using a slotted spoon, top the curd with some of the blueberry compote (reserve the leftover blueberry syrup), then roll up each crêpe. Arrange the crêpes, seam side down, on the baking sheet, brush the tops with a little of the brown butter, and sprinkle with a little confectioners' sugar. Heat in the oven until just warm, 1 to 2 minutes.
• Drizzle some of the brown butter and blueberry compote syrup onto 6 large plates. Place 2 crêpes on each plate, drizzle the tops with a little more of the brown butter and some of the blueberry syrup, and garnish with mint if desired.
• Brown Butter
• Combine the butter and salt in a medium sauté pan over medium-high heat and cook, swirling the pan several times, until golden brown, about 2 minutes. Serve hot.