Fresh Blueberry Crepes Recipes

NORWEGIAN BLUEBERRY BREAKFAST CREPES

Steps:

• Beat eggs well.
• Beat in milk and butter.
• Sift flour, measure, and sift again with sugar and salt into egg mixture.
• Beat until smooth.
• Heat a shallow 8-inch frying pan and butter well.
• Pour in about 3 tbsp batter then turn and tilt pan so batter covers entire surface.
• Cook until golden brown on both sides.
• Sweeten blueberries to taste with sugar.
• Spoon 3 tbsp of sweetened blueberries in centre of crepe; fold in half and lift to a heated plate; keep warm.
• Repeat, buttering pan before cooking each crepe.
• Serve about two filled crepes to each person.
• Pass powdered sugar and lemon wedges and melted butter, if desired.

BLUEBERRY BREAKFAST CRêPES

Steps:

• Measure flour, sugar, baking powder, and salt into a bowl.
• Stir in remaining ingredients.
• Beat with electric mixer until smooth.
• For each crêpe, lightly spray an 8-inch non-stick skillet with cooking spray (or you can use oil).
• Pour about 1/3 cup of the batter into skillet; immediately rotate pan until batter covers the bottom.
• Cook until light brown; turn and brown on other side.
• Remove from pan and place in ovenproof dish and store in preheated 200° or 250° oven while you prepare all of the crêpes.
• Spread about ¼ cup blueberry topping on each crêpe; roll up.
• Sprinkle with powdered sugar.
• Garnish with fresh blueberries or any remaining blueberry topping to serve.
• Wash blueberries, mash down until you get one cup mashed berries.
• Combine cornstarch and sugar in a saucepan.
• Add mashed blueberries and water.
• Bring to a boil over low to medium heat and boil about two to three minutes, or until thickened.
• Remove from heat.
• Use to fill crêpes.
• Yield: 12 crêpes.

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.

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.

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.