Blueberry Lemon Crepes With Custard Sauce
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
55
Spice
42
Sweetness
59
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 pinch
Kosher Salt3 cup
Milk1
Egg2 tbsps
Butter (melted, divided)2 tsps
Cornstarch1
Egg Yolk1 tsp
Vanilla ExtractDirections:
1
Watch how to make this recipe
2
To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl
3
In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter
4
Slowly whisk the egg mixture into the flour mixture until smooth
5
In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat
6
Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat
7
Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute
8
Repeat with remaining batter
9
Keep the crepes warm while preparing the rest of the dessert
10
To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy
11
Whisk in the lemon juice and set aside
12
To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended
13
Whisk in the milk and cook over low heat until almost boiling, then remove from the heat
14
In a small bowl, whisk together the egg yolk and vanilla until well blended
15
Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg
16
Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine
17
Cook over low heat until the sauce begins to thicken (do not boil)
18
Let the sauce cool slightly while assembling the crepes
19
To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up
20
Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top
21
Sprinkle with confectioners' sugar and serve