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.
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.
Heat the jam in a small pan over low heat or microwave until warm and syrupy.
Whisk in the lemon juice and set aside.
To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended.
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.
Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg.
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).
Let the sauce cool slightly while assembling the crepes.
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.
Sprinkle with confectioners' sugar and serve.
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"". "