FRESH WILD BLUEBERRY AND PEACH CREPES
Use your favourite crepe recipe to prepare this dish. There are many recipes on Zaar. The filling is delicious!! Source: Internet by Chef Sean Laceby, Blomidon Inn
Provided by Elly in Canada
Categories Breakfast
Time 10m
Yield 4-5 cups of filling, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together brown sugar & sour cream.
- Fold in fresh blueberries & peaches. Set aside.
- Place your prepared crepe on a serving plate.
- Spoon the fruit mixture in the middle of a crepe. Fold in both sides.
- Garnish generously with whipped cream along the crepe, and add the blue pansy flower and a sprinkling of wild blueberries.
- Serve and enjoy!
Nutrition Facts : Calories 398, Fat 18.4, SaturatedFat 11.3, Cholesterol 38, Sodium 62.5, Carbohydrate 58.4, Fiber 2.4, Sugar 50.6, Protein 3.6
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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