Sweet Crepes with Blueberry Sauce

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Sweet Crepes with Blueberry Sauce, Strawberries, and Whipped Cream


Yield: 6 crepes
Time: ~30 min prep, 30 min rest


Ingredients:


For the blueberry sauce:
  • 1 c. fresh blueberries
  • 1/3 c. sugar
  • 1/2 tbsp. lemon juice
For the whipped cream:
  • 1 c. heavy cream
  • 1/4 c. powdered sugar
  • 3/4 tsp. vanilla
For the crepes:
  • 1 tbsp. melted butter
  • 2 eggs
  • 1 c. + 3 tbsp. whole milk
  • 1 tsp. vanilla
  • 1 1/2 tsp. sugar
  • 1/4 tsp salt
  • 1 c. flour
Other fillings:
  • Sliced strawberries
  • Raspberries
  • Blueberries
  • Etc. 

Instructions:

  1. In a small sauce pan stir together the blueberries, sugar, and lemon juice and set to a medium heat. As the sugar melts the blueberries will cook and release the liquid which will form the sauce. Simmer for around 10 minutes or until the blueberries are cooked and the sauce thickens somewhat. Set aside to cool. 
  2. In a medium size mixing bowl mix together the heavy cream, powdered sugar, and vanilla. Beat with a hand mixer until stiff peaks form. Set aside. 
  3. To make the crepes start by melting the butter in the microwave. Let it sit while you whisk together the other ingredients. If you add hot butter to cold milk the butter will solidify so allow it to sit for a few minutes. 
  4. In a large mixing bowl whisk together the eggs, milk, and vanilla. Sift in the sugar, salt, and flour and beat thoroughly. You want your batter to be as smooth as possible so you might want to use a hand mixer or a blender. Stir in the melted butter and rest for at least 30 minutes. Batter should be thin. 
  5. To cook the crepes you'll need a circular, flat bottomed pan. Set the stove to medium and allow the pan to heat up for a few minutes. Very lightly spray your pan and then lift it off the stove. Pour around 1/3 cup of crepe batter into the pan and then move the batter around to coat the bottom by tilting the pan to allow batter to flow different directions. Your crepes should be thin, but if you have a larger pan you might need to add more than 1/3 cup of batter. Allow the crepe to cook for around 2 minutes and then gently flip it and cook it on the other side for around 2 minutes. Repeat this step until you are out of batter. 
  6. To assemble the crepes, spread a thin layer of whipped cream over 1/2 of the crepe and then layer your strawberries on top of the cream. Gently roll the crepe into a cylinder starting with the edge of the whipped cream half. Top with the blueberry sauce and eat. 

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