BLUEBERRY COMPOTE
Provided by Ellie Krieger
Categories dessert
Time 23m
Yield 1/2 cup, 8 servings
Number Of Ingredients 4
Steps:
- Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
Nutrition Facts : Calories 44 calorie, Sodium 0.4 milligrams, Carbohydrate 11 grams, Fiber 1 grams
BLUEBERRY COMPOTE
This blueberry compote goes beautifully in the morning on hot pancakes.
Provided by alisadiomin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
- Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.
Nutrition Facts : Calories 40.8 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 1 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 8.7 g
BLUEBERRY CREPES
We love these crepes! Blueberries are a great fresh filling, but so are meats and cheeses! This recipe is our take on a Pampered Chef® recipe that we make every other weekend!
Provided by LilMisMegs
Categories Breakfast and Brunch Crepes
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk milk, flour, egg, 2 teaspoons melted butter, and 2 teaspoons sugar together in a bowl until smooth. Cover and refrigerate crepe batter for at least 30 minutes, or overnight.
- Heat an 8-inch saute pan over medium heat. Brush pan with 1 teaspoon melted butter. Pour in 1/4 cup crepe batter; immediately tilt the pan and swirl so the batter covers the entire bottom of the pan. Cook until crepe begins to bubble and the edges are turning brown, 1 to 2 minutes. Flip crepe and cook until the other side browns slightly, about 1 more minute. Remove to a plate and repeat to cook remaining 3 crepes.
- At the same time, place orange juice, 1/4 cup sugar, and cinnamon in a small saucepan; bring to a boil. Remove from heat and let cool for 5 minutes. Stir in orange zest.
- Fill each crepe with blueberries and whipped cream. Roll up and pour syrup over top.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 57.3 g, Cholesterol 122.8 mg, Fat 12.8 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 7 g, Sodium 73.4 mg, Sugar 42.3 g
CREPES WITH BLUEBERRY COMPOTE RECIPE BY TASTY
Here's what you need: flour, milk, eggs, sugar, butter, lemon juice, salt, frozen blueberry, sugar, water, lemon juice, lemon, whipped cream, blueberry, powdered sugar, lemon zest
Provided by Jennifer Stalcup
Categories Desserts
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
- While the batter rests, start the compote. In a saucepan, add the blueberries on medium heat and cook for 2 minutes. Then, add the sugar, lemon juice and zest, and water. Stir and cook until hot and bubbly. Then, reduce heat to medium low, stirring occasionally until set.
- To make the crepes, lightly brush a nonstick pan with butter and on medium heat, add ¼ of the batter. Quickly lift the pan and swirl to the edges, making a circle.
- Cook for about 40 seconds, until the middle begins to bubble and edges begin to brown. Once set slightly, flip over and cook the other side for 40-45 seconds.
- To fill, spread some cream on one end, top with a few spoons of the berry compote, and, if desired, top with additional whipped cream, fresh blueberries, and a sprinkle of lemon zest.
- Serve.
Nutrition Facts : Calories 232 calories, Carbohydrate 39 grams, Fat 6 grams, Fiber 1 gram, Protein 6 grams, Sugar 23 grams
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