Best 8 Blueberry Lemon Crepes Recipes

LEMON AND BLUEBERRY CREPES

Steps:

• Add the flour and a pinch of salt into a large mixing bowl and make a well in the centre.
• Add in the the egg and milk and start whisking from the centre, gradually drawing the flour into the egg and milk. Once all the flour is incorporated, whisk until it is smooth. Lastly whisk in the melted butter.
• Rest your batter in the fridge for 30 minutes. This is an important step and yields better crepes.
• Heat a large frying pan over a medium heat, then wipe it with butter. Ladle some batter (roughly ⅓ cup/ 5 tablespoons) into the pan, tilting the pan to move the mixture around for a thin and even layer. then leave to cook, undisturbed, for about 30 secs.
• If the pan is the right temperature, the pancake should turn golden underneath after about 2 minutes and will be ready to turn.
• Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 1 minute before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate.

BLUEBERRY LEMON CREPES WITH CUSTARD SAUCE

Steps:

• To make the crepes: 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.
• To make the Blueberry Filling: 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.
• To assemble: 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.

BLUEBERRY LEMON CREPES

Steps:

• In a large bowl, combine the biscuit mix, milk and egg. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. (Crepes may be made in advance and refrigerated, tightly covered, until needed.), For filling, in a large bowl, beat the cheese, cream, lemon juice and pudding mix until well-blended. Refrigerate at least 30 minutes., Spoon about 2 tablespoons of pudding mixture onto each crepe; roll up. Top with remaining pudding mixture; garnish with blueberry pie filling.

BLUEBERRY CREPES

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.

BLUEBERRY LEMON CRêPES

Steps:

• To make the lemon curd, add enough water to a medium saucepan (or the bottom of a double boiler) to come about 1 inch up the side. Bring to a simmer over medium heat.
• Put the egg yolks and sugar in a medium nonreactive metal bowl and whisk until smooth and pale yellow, about 1 minute. Add the lemon zest and juice and whisk until smooth.
• Once the water reaches a simmer, reduce the heat under the pan to low and place the bowl with the egg mixture in it on top; the bowl should not touch the water. Cook, whisking constantly, until the curd thickens, is light yellow, and coats the back of a spoon, about 8 minutes.
• Remove from the heat and whisk in the butter a piece at a time, allowing each addition to melt before adding the next. Transfer to a clean bowl and press a piece of plastic wrap directly on the surface of the curd. Refrigerate until cold, at least 2 hours or overnight.
• To make the blueberry compote, combine 1 pint of the blueberries, the sugar, and the lemon zest and juice in a medium saucepan over high heat. Bring to a boil and cook until the sugar has melted and the berries are soft, 5 minutes.
• Stir together the cornstarch and 1 1/2 tablespoons water in a small bowl. Stir into the blueberries and cook until thickened, about 1 minute. Remove from the heat and add the crème de cassis and the remaining 1 pint blueberries. Let cool to room temperature. The compote can be covered and refrigerated for up to 1 day.
• To make the crêpes, whisk together the eggs, yolks, and granulated sugar in a medium bowl until smooth. Add the limoncello and milk and mix until combined.
• Add the flour and mix until just smooth. Stir in the butter. Cover the bowl and let sit for 30 minutes at room temperature or refrigerate for up to 4 hours.
• Line a large plate with parchment or wax paper. Heat a crêpe pan or an 8-inch nonstick skillet over medium heat and spray with cooking spray. Add 3 tablespoons crêpe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom. Cook until the center of the crêpe is cooked through and the edges are lightly browned, about 1 minute. Gently flip and cook the other side for 20 seconds. Invert the crêpe onto the prepared plate. Repeat with the remaining batter, spraying the pan with cooking spray and placing parchment paper between crêpes. The crêpes can be made 1 day in advance, covered, and refrigerated.
• Preheat the oven to 325°F. Line a baking sheet with parchment paper.
• Place the crêpes, pale side up, on a flat surface and spread about 3 tablespoons of the lemon curd down the center of each crêpe. Using a slotted spoon, top the curd with some of the blueberry compote (reserve the leftover blueberry syrup), then roll up each crêpe. Arrange the crêpes, seam side down, on the baking sheet, brush the tops with a little of the brown butter, and sprinkle with a little confectioners' sugar. Heat in the oven until just warm, 1 to 2 minutes.
• Drizzle some of the brown butter and blueberry compote syrup onto 6 large plates. Place 2 crêpes on each plate, drizzle the tops with a little more of the brown butter and some of the blueberry syrup, and garnish with mint if desired.
• Brown Butter
• Combine the butter and salt in a medium sauté pan over medium-high heat and cook, swirling the pan several times, until golden brown, about 2 minutes. Serve hot.

BLUEBERRY LEMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
• Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
• Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
• Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CREPES WITH BLUEBERRY COMPOTE RECIPE BY TASTY

Steps:

• In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
• While the batter rests, start the compote. In a saucepan, add the blueberries on medium heat and cook for 2 minutes. Then, add the sugar, lemon juice and zest, and water. Stir and cook until hot and bubbly. Then, reduce heat to medium low, stirring occasionally until set.
• To make the crepes, lightly brush a nonstick pan with butter and on medium heat, add ¼ of the batter. Quickly lift the pan and swirl to the edges, making a circle.
• Cook for about 40 seconds, until the middle begins to bubble and edges begin to brown. Once set slightly, flip over and cook the other side for 40-45 seconds.
• To fill, spread some cream on one end, top with a few spoons of the berry compote, and, if desired, top with additional whipped cream, fresh blueberries, and a sprinkle of lemon zest.
• Serve.

FRESH BLUEBERRY CREPES

Steps:

• Combine first 7 ingredients in a large bowl or measuring cup.
• Blend completely until smooth.
• Let stand at room temperature 1 hour before cooking, or cover and refrigerate overnight.
• Heat an 8-inch (20cm) non-stick skillet over medium high heat.
• melt about 1/2 tsp (3ml) shortening in the skillet until very hot.
• Tilt pan back and forth to fully coat bottom.
• Alternatively spray the pan with cooking spray before heating.
• Pour in just under 1/4 c (60ml) batter with 1 hand, tilting it around in a full circle as the batter hits the pan.
• Replace the skillet on the heat.
• Using a flexible spatula,gently lift an edge when you see tiny bubbles on the surface of the crepe and when the edges start to turn brown (this will take only seconds per crepe). When the underside is golden brown flip it over shaking the pan to settle the crepe evenly on the skillet.
• Cook another few seconds until golden brown.
• Slide onto a paper towel lined plate.
• Place another paper towel and repeat process until batter is used up.
• Make sure the pan is always hot and a tiny amount of shortening coats the pan between crepes.
• Crepes can be filled with berries and cream then rolled or folded up into halves or quarters.