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
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!
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