lemon creme crepes with blueberry topping

Name: Lemon Creme Crepes with Blueberry Topping
Prep time: 30 min
Cook time: 20 min
Yield: 6
Cuisine: French
Ingredients: ## CREPE BATTER; 1 cup(s) flour; 1 tablespoon(s) plus 1 tsp. baking powder; 1/4 teaspoon(s) sugar; 1/4 teaspoon(s) salt; 1 cup(s) milk; 3 - eggs; 5 tablespoon(s) melted butter; 1 tablespoon(s) canola oil; 1/2 cup(s) white cornmeal; 2 tablespoon(s) half-and-half; ## CREAM CHEESE MIXTURE; 6 ounce(s) softened cream cheese; 1/4 cup(s) powdered sugar; - grated peel of one lemon; 3/4 cup(s) heavy cream, cold; ## BLUEBERRY SAUCE; 1/2 cup(s) water; 1 cup(s) sugar; 6 ounce(s) blueberries; - juice from 1 lemon; 1 pinch(es) salt

(1 RATING)

92 Pinches 1 Photo

Melissa Varady

Gainesville, FL

Updated on Feb 27, 2011

I love crepes. They're so versatile (especially with this batter recipe) to enjoy salty or sweet. This tasty sweet version can be used a breakfast treat or a fun dessert.

Rate

prep time 30 Min

cook time 20 Min

method Stove Top

yield 6-8 people

Ingredients

CREPE BATTER
1 cup flour
1 tablespoon plus 1 tsp. baking powder
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup milk
3 - eggs
5 tablespoons melted butter
1 tablespoon canola oil
1/2 cup white cornmeal
2 tablespoons half-and-half
CREAM CHEESE MIXTURE
6 ounces softened cream cheese
1/4 cup powdered sugar
- grated peel of one lemon
3/4 cup heavy cream, cold
BLUEBERRY SAUCE
1/2 cup water
1 cup sugar
6 ounces blueberries
- juice from 1 lemon
1 pinch salt

How To Make lemon creme crepes with blueberry topping

Step 1

Whisk together first 5 ingredients plus cornmeal for crepe batter. Beat in milk, half-and-half, and beaten eggs, then add butter and oil and stir until smooth.

Step 2

In another bowl, beat the cream cheese, powdered sugar, and lemon peel until fluffy. Beat in the lemon juice.
Step 3

Using an electric mixer, beat the heavy cream until soft peaks form. Fold into the cream cheese mixture and refrigerate.
Step 4

Pre-heat skillet or other flat pan to medium heat. Grease the pan with a tiny bit of butter. Add 2 tablespoons of crepe batter to the middle of the pan, then tilt and rotate the pan to form a thin, circular crepe. Cook until bubbles form on the top and sides begin to lift, then flip. Cook about 30 seconds to 1 minute. Repeat with the rest of the batter. (I do not add additional butter after the first crepe because I find it easier to form the crepes with less butter. You may need to add butter in between crepes depending on the pan you use.)
Step 5

In a sauce pan, bring the sugar and water to a boil on medium-high heat, cooking undisturbed about 5 minutes. Add blueberries, lemon juice, and salt. Cook 4 additional minutes then remove from heat.
Step 6

When all crepes are finished, spread some cream cheese mixture towards one side of crepe, then roll to other side. Top with blueberry sauce.
Step 7

Enjoy!
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