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Blueberry Lemon Crepes with Custard Sauce Recipe

   
 

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     Blueberry Lemon Crepes with Custard Sauce

Category   Desserts - Breads
Sub Category   None
Servings   4
Preptime   30

Ingredients
Crepes- 1 1/4 cups all purpose flour
1 TBSP sugar
1/2 lemon, zested
Pinch kosher salt
1 1/4 cups milk
1 egg
2 TBSP butter, melted, divided
Blueberry Filling- 2/3 cup blueberry jam or preserves
 
1/2 lemon, juiced
Custard Sauce- 2 TBSP sugar
2 tsp cornstarch
Pinch kosher salt
3/4 cup milk
1 egg yolk
1 tsp vanilla extract
3 TBSP confectioners' sugar, for garnish

Instructions
To make crepes- Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 TBSP of butter. Slowly whisk the egg mixture into the flour mixture until smooth.
In heavy small aute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 TBSP of batter and tilt the pan to coat. Cook 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.
To make the Blueberry filling- Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside.
To make the Custard Sauce- In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of TBSP of hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes. To assemble- Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few TBSPS of the custard sauce on top and sprinkle (if desired) with a light confectioners' sugar on top to garnish. Enjoy!


Originally Submitted
3/4/2012





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