Directions: |
Directions:BLUEBERRY SAUCE
1. In a medium sauce pan, add water and fresh lemon juice and warm over medium heat.
2. In a small bowl, whisk together the sugar and cornstarch, then add sugar and starch to the pan the warm liquid. Stir with a whisk to combine.
3. Add the blueberries and continue to cook on medium-low heat, while stirring gently, until the sauce thickens and begins to boil.
4. Remove the pan from heat and set aside to cool.
CRĘPES
1. In a large bowl, whisk the eggs vigorously for about 10 seconds (by hand)
2. Add the vanilla and just 1/2 of the milk (reserve the rest of the milk for a later step; whisk well to combine.
3. Slowly add the flour, whisking as you go. Add the sugar and salt.
4. Whisk just until the flour is combined and there are no lumps.
5. Next, add the remaining 1/2 cup of milk.
6. Whisk until well combined and smooth.
7. Heat a non-stick skillet to medium-low heat and add just a tiny pad of butter to the pan.* Pour about 1/3 of a cup of batter into the pan, then quickly tilt pan in all directions to help the batter spread into a thin layer around the whole pan.
8. Cook 1-2 minutes on each side, or until each side is lightly browned. Serve immediately or layer between paper towels and keep it well covered duntil ready to assemble.
LEMON FILLING
1. Add the cream cheese to the bowl of an electric mixer and beat until smooth.
2. Add powdered sugar and blend until fully combined.
3. Add the lemon curd and lemon zest to blend with the cream cheese and powdered sugar.
4. While mixing on medium-low, slowly pour in the heavy cream.
5. Beat until the mixture is light and fluffy and has expanded a bit in size.
6. Cover and store the filling in the fridge till ready to assemble crępes.
DESSERT ASSEMBLY
1. Add a generous scoop of lemon filling onto a crępe and roll.
2. Top with blueberry sauce (warm or cool, your choice).
3. Serve immediately. |
This recipe for Lemon Blueberry Crepes is from