Blueberry Lemon Crepes with Custard Sauce

Name: Blueberry Lemon Crepes with Custard Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 227 milliliters blueberry jam or preserves; 2 Tbsps butter, melted, divided; 3 Tbsps confectioners sugar, for garnish; 2 teaspoons cornstarch; 1 egg; 1 egg yolk; 156 grams all-purpose flour; 1 lemon, juiced; 1 pinch Pinch kosher salt; 1 lemon, zested; 183 milliliters milk; 305 milliliters milk; 1 Tbsp sugar; 2 Tbsps sugar; 1 teaspoon vanilla extract

Blueberry Lemon Crepes with Custard Sauce

The recipe Blueberry Lemon Crepes with Custard Sauce could satisfy your Mediterranean craving in roughly 50 minutes. This lacto ovo vegetarian recipe serves 4. One portion of this dish contains roughly 10g of protein, 12g of fat, and a total of 519 calories. This recipe from Foodnetwork requires milk, butter, juice of lemon, and cornstarch. It works well as a breakfast. If you like this recipe, you might also like recipes such as Easy Lemon Crepes with Blueberry Sauce for Voskos, Easy Lemon Crepes with Blueberry Sauce for Voskos, and Lemon Cardamom Crepes with Strawberry Rhubarb Custard.

Instructions

Watch how to make this recipe.

Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.

Ingredients you will need

Lemon Zest

Butter

All Purpose Flour

Sugar

Milk

Salt

Egg

Equipment you will use

Measuring Cup

Whisk

Bowl

In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.

Ingredients you will need

Butter

Crepes

Equipment you will use

Spatula

Frying Pan

Heat the jam in a small pan over low heat or microwave until warm and syrupy.

Ingredients you will need

Jam

Equipment you will use

Microwave

Frying Pan

Whisk in the lemon juice and set aside.

Ingredients you will need

Lemon Juice

Equipment you will use

Whisk

To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended.

Ingredients you will need

Corn Starch

Custard

Sauce

Sugar

Salt

Equipment you will use

Sauce Pan

Whisk

Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended.

Ingredients you will need

Egg Yolk

Vanilla

Milk

Equipment you will use

Whisk

Bowl

Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg.

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Milk

Egg

Equipment you will use

Sauce Pan

Whisk

Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil).

Ingredients you will need

Sauce

Milk

Egg

Equipment you will use

Whisk

Frying Pan

Let the sauce cool slightly while assembling the crepes.

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Crepes

Sauce

Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top.

Ingredients you will need

Blueberry Pie Filling

Custard

Crepes

Sauce

Roll

Sprinkle with confectioners' sugar and serve.

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Powdered Sugar

Equipment

Ingredients

Servings:

227milliliters

blueberry jam or preserves 2Tbsps

butter, melted, divided 3Tbsps

confectioners' sugar, for garnish 2teaspoons

lemon, zested 183milliliters

Recommended wine: Cream Sherry, Port, Champagne, Bordeaux, Moscato Dasti, White Burgundy

Cream Sherry, Port, and Champagne are my top picks for Crepes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "