Blueberry Sauce Crepes with Honey Whipped Cream

You can never have too many sauce recipes, so give Blueberry Sauce Crepes with Honey Whipped Cream a try. For 74 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 221 calories, 4g of protein, and 10g of fat per serving. This recipe serves 12. It is brought to you by Diethood. 362 people have made this recipe and would make it again. This recipe is typical of Mediterranean cuisine. Head to the store and pick up lemon juice, eggs, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 33%, this dish is not so tremendous. Users who liked this recipe also liked Hazelnut Crepes with Honey Whipped Cream and Fruit, Banana Bread French Toast with Strawberry Sauce & Honey Whipped Cream, and Coconut Honey Crepes with Whipped Mascarpone + Blood Orange Compote.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium bowl, whisk together flour and salt; set aside.In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and eggs.Gradually add milk mixture to flour mixture, whisking until smooth. Let stand 15 minutes.Combine blueberries, sugar, lemon zest and lemon juice in a nonstick frying pan.Cook over medium-low heat for 10 minutes, or until juices are bubbly and fruit is tender. Remove from heat and set aside.Pour the heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken. Add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter.Cover and refrigerate until ready to use. Lightly grease a large nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat.Add 1/3-cup batter and swirl to completely cover bottom of pan.Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 to 3 minutes.Flip the crepe and continue to cook for 1 more minute, or until lightly browned.Remove crepe from skillet and repeat with remaining batter.Coat pan with cooking spray in between each crepe.Spread the Honey Whipped Cream inside each crepe.Roll or fold the crepe and top with the blueberry sauce. You can reheat the blueberry sauce by adding 1/2 teaspoon water while you warm it over medium-low heat.

 

Step by step:

1. In a medium bowl, whisk together flour and salt; set aside.In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and eggs.Gradually add milk mixture to flour mixture, whisking until smooth.

2. Let stand 15 minutes.

3. Combine blueberries, sugar, lemon zest and lemon juice in a nonstick frying pan.Cook over medium-low heat for 10 minutes, or until juices are bubbly and fruit is tender.

4. Remove from heat and set aside.

5. Pour the heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken.

6. Add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter.Cover and refrigerate until ready to use. Lightly grease a large nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat.

7. Add 1/3-cup batter and swirl to completely cover bottom of pan.Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 to 3 minutes.Flip the crepe and continue to cook for 1 more minute, or until lightly browned.

8. Remove crepe from skillet and repeat with remaining batter.Coat pan with cooking spray in between each crepe.

9. Spread the Honey Whipped Cream inside each crepe.

10. Roll or fold the crepe and top with the blueberry sauce. You can reheat the blueberry sauce by adding 1/2 teaspoon water while you warm it over medium-low heat.

Nutrition Information:

covered percent of daily need