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.
FRESH BLUEBERRY CREPES
Make and share this Fresh Blueberry Crepes recipe from Food.com.
Provided by pegasus Yourchenko
Categories Breakfast
Time 21m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 81.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 46.6, Sodium 180.4, Carbohydrate 9.9, Fiber 0.7, Sugar 3.2, Protein 2.6
BLUEBERRY LEMON CREPES
My daughter, Dena, is the real cook in our family, and she's always trying new recipes and encouraging me to fix things, too. She insisted I make these crepes, and I'm glad she did-now they are my husband Jake's favorite dessert!
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the biscuit mix, milk and egg. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. (Crepes may be made in advance and refrigerated, tightly covered, until needed.), For filling, in a large bowl, beat the cheese, cream, lemon juice and pudding mix until well-blended. Refrigerate at least 30 minutes., Spoon about 2 tablespoons of pudding mixture onto each crepe; roll up. Top with remaining pudding mixture; garnish with blueberry pie filling.
Nutrition Facts : Calories 302 calories, Fat 14g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 440mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY CREPES (DIABETIC)
Make and share this Blueberry Crepes (Diabetic) recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Reserve crepes.
- Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan.
- Cook and stir over medium heat until slightly thickened; remove from heat.
- Crush 1 cup of the blueberries and add to cream mixture.
- Return to heat, and cook and stir until thickened.
- Cool.
- Fold in remaining blueberries.
- Divide evenly between crepes, and fold or roll the crepes.
- Top each with heaping 1 tablespoon topping.
- Exchange 1 serving: 1/2 bread 1/2 fat.
Nutrition Facts : Calories 43.8, Fat 1, SaturatedFat 0.8, Cholesterol 0.5, Sodium 30, Carbohydrate 7.6, Fiber 0.6, Sugar 4, Protein 1.2
NORWEGIAN BLUEBERRY BREAKFAST CREPES
Make and share this Norwegian Blueberry Breakfast Crepes recipe from Food.com.
Provided by Dreamer in Ontario
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 336.3, Fat 19.2, SaturatedFat 10.8, Cholesterol 182.4, Sodium 343.6, Carbohydrate 32.2, Fiber 2, Sugar 8.9, Protein 9.7
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
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