Fresh Blueberry Crepes Filling Recipe

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 …

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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Blueberry Crepes with Cream Cheese Filling

WEBMar 29, 2021 · Cook for about 2 minutes, or until the bottom is just set. Flip over and cook an additional 30 seconds to 1 minute or until both sides …

1. For the crepes: Add all of the ingredients--the flour, sugar, salt, butter, milk, vanilla, and eggs to a blender and blend on high speed until smooth, scraping the sides once or twice to ensure it blends together well. The batter should be lump free and the texture of heavy cream. Cover tightly and let the batter chill in the refrigerator for 30 minutes or up to 24 hours.
2. While the batter is resting, make the fillings. For the cream cheese filling: Beat together cream cheese, powdered sugar, and lemon juice. Add a few teaspoons of milk to thin to a spreadable consistency. If you'd like a fluffier filling, fold in 1 cup whipped cream. Refrigerate until ready to serve.
3. For the blueberry sauce, combine blueberries, water, sugar, and lemon juice in a small sauce pot over medium heat. Bring the mixture to a boil, stirring often.
4. Stir the cornstarch slurry into the blueberry mixture. Continue to cook until the mixture is thickened. It should coat the back of the spoon. If the mixture gets too thick, you can add a Tablespoon of water at a time to thin to the consistency you would like. Remove from heat and set aside until ready to serve. Sauce can be cooled and refrigerated up to 3 days.

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