How to Make Blueberry Cream Cheese Crepes - 5 easy steps
This recipe is very simple to prepare and tastes fantastic. You'll love the flavor of blueberries and cream cheese, and they'll keep for a long time in the refrigerator.
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Servings: 4 servings
Calories: 306kcal
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Equipment
Frying Pan
non-stick pan
Measuring cups and spoons
bowl
whisk
Knife
cutting board
Spatula
Mason jar
Ingredients
- 3 eggs not the jumbo ones
- 1 cup whole milk
- ¾ cup corn starch
- 3 tbsp. melted butter
- 1 ½ tsp. Grand Marnier or whisky
- 1/8 tsp. salt
For the sauce:
- 1 cup blueberries
- 1 tbsp. butter
- 1/3 cup brown sugar
- 1/8 tsp. vanilla extract
- 1/8 tsp. salt
For the cheese filling:
- 1 box of 8oz. cream cheese
- 1 container of 8oz. Mascarpone optional
Instructions
- For the crepes, melt the butter first by microwaving it for about 30 seconds. In one medium-sized bowl, incorporate all the ingredients for the batter (as indicated above) and whisk. Store the batter in a mason jar and cover it with lid. Refrigerate overnight and use for the next day.
- For the fruit sauce, put your pan over a medium flame and add the butter and blueberries. Toss the blueberries in butter continually until they turn dark blue in shade.
- As the blueberries achieve the dark shade of blue, add salt and the vanilla extract.
- Now, temporarily remove the pan from the flame and add the whisky and let it sizzle a bit before returning the pan onto the flame.
- Cook until the sauce thickens but be sure that the blueberries do not get all soggy.
- Homemade thin crepes served with curd cream, fruits and berries in black and white plates. Healthy beautiful breakfast concept.
- blueberry cheesecake on a gray concrete
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Nutrition
Serving: 162g | Calories: 306kcal | Carbohydrates: 40g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Sodium: 292mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.