Crêpes With Blueberry Coulis Crepes Recipes

BLUEBERRY CREPES

Blueberry Crepes image

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

Ingredients

⅓ cup milk
3 tablespoons all-purpose flour
1 large egg
3 teaspoons unsalted butter, melted, divided
2 teaspoons white sugar
¼ cup freshly squeezed orange juice
¼ cup white sugar
3 pinches ground cinnamon, or to taste
1 teaspoon grated orange zest
1 cup fresh blueberries
½ cup whipped cream, or to taste

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

FRESH BLUEBERRY CREPES

Fresh Blueberry Crepes image

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

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 teaspoons granulated sugar
1 cup 2% low-fat milk
3 eggs
3 tablespoons shortening or 3 tablespoons nonstick cooking spray
2 cups fresh blueberries

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

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