August 30, 2011

Light Crepes with Blueberry Sauce

This is my wonderful daughter's recipe. She  made this crepes for breakfast last Sunday and they were delicious!!! 

They would also make a wonderful dessert! 

2 eggs
2/3 cup milk
1/2 flour
1/2 tsp sugar
pinch of salt

Cream cheese filling:
4 oz cream cheese ( half a package)
1 tsp confectionery sugar
1/2 tsp vanilla
1 tsp lemon juice
1 cup whipped cream

Blueberry Sauce:
2 1/2 tsp cornstarch
1/2 cup (or more) water
1 Tbsp sugar
1 1/2 to 2 cups blueberries, fresh or frozen

Whisk eggs and milk together until frothy. Whisk in flour, sugar and salt and mix well. Cover bowl and refrigerate for 1 hour.

Meanwhile make the cream cheese filling; Place cream cheese into a mixing bowl. Add vanilla, sugar and lemon juice and beat until smooth. Remove from mixer and fold in the whipped cream. Set aside.

To make crepes, remove batter from the fridge. Lightly grease an 9 inch nonstick skillet and pour about 2 tablespoons of batter in the center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry then turn and cook the other side. Remove to a paper towel covered plate and stack them with paper towel or wax paper in between.

Spread about 2 tablespoon of cream cheese filling in the center. Fold opposite sides of crepes over filling. Place on a plate.

To make blueberry sauce, mix together cornstarch and water until dissolved. Add sugar and blueberries. Place on the stove over medium heat and let it come to a boil. Cook for 2 minutes, adding more water if needed.  Serve sauce warm over the cream cheese filled crepes.

Serve with whipped cream on the side if you desire. 

Makes 6 crepes


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