Side Pannel
Blueberry Sauce Crepes with Honey Whipped Cream
Blueberry Sauce Crepes with Honey Whipped Cream
- Recipe Submitted by Healthy Recipes on 02/23/2014
Category: Desserts
Ingredients List
- For the Crepes:
- 1-1/2 cups all-purpose flour
- pinch of salt
- 2 cups milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon pure vanilla extract
- 2 eggs
- cooking spray
- For the Blueberry Sauce:
- 1 pint blueberries
- 1/2 cup sugar
- 1/2 tablespoon lemon zest
- 1 tablespoon lemon juice
- For the Honey Whipped Cream:
- 1 cup cold heavy whipping cream
- 4 tablespoons honey
Directions
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.
In the meantime, prepare the blueberry sauce.:
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.
Prepare the Honey Whipped Cream:
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.
Make the Crepes:
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.
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.
In the meantime, prepare the blueberry sauce.:
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.
Prepare the Honey Whipped Cream:
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.
Make the Crepes:
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.
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