Blueberry Crepe Recipe Freezer Friendly

Blueberry Crepes (Freezer Friendly!) Spend With Pennies

WEBAug 15, 2020 · Instructions. Combine 2 cups blueberries, sugar, water, and cornstarch in a medium saucepan. Bring to a simmer while stirring and …

Rating: 5/5(16)
1. Combine 2 cups blueberries, sugar, water, and cornstarch in a medium saucepan.
2. Bring to a simmer while stirring and let cook 3-4 minutes or until thickened. Set aside.
3. Combine eggs, milk, flour, oil sugar and salt in a blender.
4. Pulse until smooth, about 5 times.

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Low Carb Crepes with Blueberry Cream Cheese Filling

WEBDec 16, 2023 · To keep crepes warm set in an oven at 200 degrees until ready to eat. To make the blueberry cream cheese filling place the …

1. To make the crepes combine the ingredients in a large mixing bowl and whisk until smooth.
2. Heat a 12-inch skillet over medium. Lightly coat with coconut oil. Add 1/3 cup batter. Cook until underside of crepe is golden brown, 3 to 4 minutes.
3. Loosen edge of crepe with a rubber spatula, then quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with coconut as needed.)
4. To keep crepes warm set in an oven at 200 degrees until ready to eat.

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Keto Crepes (Coconut Flour) Low Carb Maven

WEBMay 2, 2016 · Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan …

1. Place the eggs, cream cheese, Parmesan cheese, and erythritol in the blender. Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan gum over the batter and continue blending until thick, scraping the sides down at least once. Finish with the blender on medium speed for a few seconds. Let the batter sit for a few minutes.
2. Put a non-stick pan over medium heat. When a drop of water sizzles and jumps across the surface, it is ready. Turn the heat down just a tiny bit and lightly brush the pan with butter. Lightly brush the spatula, too.
3. Stir the batter. Pour the batter into a 1/4 cup measure and then into the middle of the pan. Resist the urge to scrape the measuring cup out with your finger. Grasp the pan by the handle and begin tilting it in a circular motion to spread the batter into a circle. It won't be perfect and that's okay. I can get the batter to go around the pan 3 times, ever increasing the size of my circle before it stops, resulting in a 6-7 inch crepe.
4. Let the crepe cook for about 1 1/2 minutes or until the top of the crepe looks dull and the edge browns. You can touch it with your finger to see if it's still wet or just about set. Now, gently work the spatula under the edge of the crepe by shimmying it and lift the edge. With the fingers of your other hand, gently grasp the crepe and lift it a little higher while sliding the spatula under the crepe further. Flip the crepe and let it cook for about 15-20 seconds more.

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