Blackberry Lemon Crepes Recipes

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BLACKBERRY CREPE CAKE



Blackberry Crepe Cake image

This cake is a real summer showstopper. The light, delicate layers of crepes interspersed with cream, lemon curd and blackberry preserves makes for a dessert that's a million miles away from a traditional cake, and perfect for a special occasion.

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 3h50m

Yield 8 to 12 servings (one 10-inch cake with 15 crepes)

Number Of Ingredients 13

1 1/4 cups milk
1 cup all-purpose flour
2 tablespoons granulated sugar
Pinch of kosher salt
4 large eggs
5 tablespoons salted butter, melted
2 cups heavy cream
1 cup powdered sugar
1 tablespoon vanilla bean paste
1/2 cup lemon curd
1/2 cup blackberry jam
1/2 cup halved fresh blackberries
1 lemon, sliced into wheels

Steps:

  • For the crepes: To a blender, add the milk, flour, granulated sugar, salt and eggs. Blend, cover and refrigerate to sit for at least 2 hours and up to overnight.
  • Heat a 10-inch nonstick skillet over medium-low heat and add 1 teaspoon of melted butter. Add just enough batter to cover the bottom of the skillet. Let sit, undisturbed, for 60 to 90 seconds. Lift the edge of the crepe to check that it is set and slightly golden, then carefully flip and cook for another 15 to 20 seconds. Remove to a plate and repeat with the remaining butter and batter.
  • For the whipped cream: Whip the cream, powdered sugar and vanilla bean paste together in a large bowl until light and airy. Set aside.
  • For the assembly: Lay a crepe on a cake stand or large plate. Add 3 tablespoons of whipped cream, then spread over, leaving a small gap around the edge. Next, add about a tablespoon of the lemon curd and disperse as best you can over the cream. Top with another crepe and 3 tablespoons of the whipped cream and spread. For the next layer, add about a tablespoon of the blackberry jam. Repeat the steps by adding a crepe, whipped cream and alternating between the curd and jam, until there is only 1 crepe left. Add that crepe to the top. Then mound the remaining whipped cream in the center.
  • Transfer to the refrigerator and chill for at least 1 hour. Garnish the top with the fresh blackberries and lemon wheels before slicing and serving.

BLACKBERRY CREAM CHEESE CREPES



Blackberry Cream Cheese Crepes image

Make and share this Blackberry Cream Cheese Crepes recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

8 crepes
5 cups fresh blackberries, divided
3/4 cup water, divided
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon brandy
2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon butter or 1/2 cup margarine
1/2 cup reduced-fat cream cheese, softened
1 teaspoon powdered sugar

Steps:

  • Prepare Crepes; set aside.
  • Combine 1 cup blackberries and 1/2 cup water in a blender. Process about 1 minute or until smooth. Strain blackberry mixture through a sieve.
  • Combine blackberry purée, 1/4 cup water, granulated sugar, lemon juice, brandy, cornstarch, and cinnamon in a small saucepan; bring to a boil.
  • Cook 1 minute over medium heat, stirring constantly. Remove from heat; stir in butter.
  • Spread 1 tablespoon cream cheese over each crepe, and top each with 2 teaspoons sauce and 1/4 cup blackberries.
  • Fold each crepe in half, then in quarters. Spoon 2 tablespoons sauce on each of 8 dessert plates; top each with 1 crepe and 1/4 cup blackberries. Sift powdered sugar evenly over crepes.

Nutrition Facts : Calories 123.3, Fat 4.2, SaturatedFat 2.3, Cholesterol 11.9, Sodium 84.9, Carbohydrate 19.3, Fiber 4.8, Sugar 13.9, Protein 2.5

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