Thursday, August 03, 2017

Vanilla Crepes with Warm Blueberry Compote

Crepes are actually very easy to make and a lot healthier than pancakes. The ingredients are very simple and once you get the idea, you’ll find they are easier to make than pancakes too.  Fill them with whatever you like….chocolate, whipped cream, cream cheese and strawberries.  Here’s my favorite….

Vanilla Crepes with Warm Blueberry Compote
4 cups frozen blueberries, divided
½ cup sugar
¼ cup water
1 tablespoon cornstarch
1 lemon, juiced and zested

In a medium saucepan set over medium heat, whisk together the water, lemon juice and zest, sugar and corn starch until smooth.
Add one cup of the blueberries and cook for about 5-6 minutes or until the mixture is slightly thickened and the blueberries have started to break open.  Stir continuously.

Reduce heat to medium-low, add the remainder of the blueberries, and cook for 5 to 8 more minutes or until compote reaches your desired consistency, stirring frequently.  You do not want the compote to completely break down.  Remove from heat and set aside.

Vanilla Crepes

1/2 cup milk
1 egg yolk
2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1 tablespoon and 2 teaspoons melted butter
Powdered sugar
Whipped cream (optional)

In a large bowl, mix together the milk, egg yolk and vanilla. Sift together the flour, sugar and salt into the bowl. Add the melted butter and stir until well blended.
Heat a round, smooth 9-inch pan over medium heat until hot. Coat lightly with cooking spray or melt a small amount of butter.  When the pan is hot, pour 1/3 cup of batter into the pan, and slowly tilt the pan to evenly spread the batter in a circle, until the bottom is completely covered.  

Cook for 45-60 seconds, or until the batter is just set and the bottom is lightly browned and then flip to brown the other side. Remove to a plate and cover to keep warm. Repeat with the rest of batter.

Place the crepe on a plate, fill with 2 tablespoons blueberry compote, and fold the bottom up and over the filling, tucking in both sides as you go and roll.  You should end with the seam side down. Repeat with rest of crepes. Dust with powdered sugar and serve immediately.  Top with whipped cream if desired.

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