Blueberry Sauce Crepes with Honey Whipped Cream Re
Breakfast - Brunch
1-1/2 cups all-purpose flour
pinch of salt
2 cups milk
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
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
1. In a medium bowl, whisk together flour and salt; set aside.
In a separate large mixing bowl, whisk together milk, lemon juice,
vanilla, and eggs.
Gradually add milk mixture to flour mixture, whisking until smooth.
Let stand 15 minutes.
2. 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 for 10 minutes, or until juices are
bubbly and fruit is tender. Remove from heat and set aside.
3. Prepare the Honey Whipped Cream
Pour the 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.
4. Lightly grease a large nonstick frying pan, or a crepe pan , with
cooking spray and set over medium heat.
Add 1/3-cup batter and swirl to completely cover bottom of pan.
Cook until edges of crepe curl-up and underside of crepe is golden
brown; about 2 to 3 minutes.
Flip the crepe and continue to cook for 1 more minute, or until
lightly browned. Remove crepe from skillet and repeat with
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