Blueberry Sauce Crepes with Honey Whipped Cream
Soft and silky Crepes filled with a sweet Honey Whipped Cream and accompanied by a warm Blueberry Sauce.
Servings : 12 crepes
Ingredients
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, lightly beaten
- 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
Instructions
- In a medium bowl, whisk together flour and salt; set aside.
- In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and beaten eggs.
- Gradually add milk mixture to flour mixture, whisking until completely smooth and no lumps appear.
- Set aside for 15 minutes. You can also cover it and refrigerate for up to 2 days.
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, stirring frequently, for 10 to 12 minutes, or until juices are bubbly and fruit is tender.
- Remove from heat and set aside.
Prepare the Honey Whipped Cream
- Pour cold 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 to the pan and swirl to completely cover bottom of pan.
- Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 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.
Assemble
- Spread the Honey Whipped Cream on each crepe.
- Roll or fold the crepe and top with the blueberry sauce.
- Serve.
- You can also reheat the blueberry sauce on its own by adding couple tablespoons of water while you warm it over medium-low heat.
Nutrition
Serving: 1 Crepe with Fillings | Calories: 202 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Cholesterol: 59 mg | Sodium: 36 mg | Potassium: 118 mg | Fiber: 1 g | Sugar: 20 g | Vitamin A: 418 IU | Vitamin C: 5 mg | Calcium: 65 mg | Iron: 1 mg | Net Carbs: 26 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.