Blueberry Almond Crepes Food

BLUEBERRY LEMON CREPES WITH CUSTARD SAUCE

Steps:

• To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.
• 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. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 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 tablespoons of the 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 tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top. Sprinkle with confectioners' sugar and serve.

NORWEGIAN BLUEBERRY BREAKFAST CREPES

Steps:

• Beat eggs well.
• Beat in milk and butter.
• Sift flour, measure, and sift again with sugar and salt into egg mixture.
• Beat until smooth.
• Heat a shallow 8-inch frying pan and butter well.
• Pour in about 3 tbsp batter then turn and tilt pan so batter covers entire surface.
• Cook until golden brown on both sides.
• Sweeten blueberries to taste with sugar.
• Spoon 3 tbsp of sweetened blueberries in centre of crepe; fold in half and lift to a heated plate; keep warm.
• Repeat, buttering pan before cooking each crepe.
• Serve about two filled crepes to each person.
• Pass powdered sugar and lemon wedges and melted butter, if desired.

BLUEBERRY ALMOND CREPES

Steps:

• First 5 ingredients are for crepes. To prepare Crepes:.
• Together mix all crepe ingerdients until smooth.
• Spray crepe pan or whatever pan you are using, with non-stick cooking spray; heat over medium heat until hot.
• Add about 3 tablespoons batter to pan, tilting to make an even layer.
• Cook on one side until crepe begins to brown, about 1 minute.
• Place on a sheet of waxed paper, browned side up.
• Repeat with remaining batter; layering the crepes with waxed paper.
• To prepare filling:
• In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; mix until well combined.
• Add chopped almonds; mix until smooth; set aside.
• To prepare blueberry sauce:
• In a saucepan combine the remaining 1/2 cup sugar and the cornstarch.
• Stir in orange juice and blueberries.
• Over medium-high heat, bring to a boil, stirring constantly; cook and stir until thickened and clear, about 1 minute.
• To assemble:
• Place 2 rounded tablespoons of filling on each crepe.
• Roll and place on a lightly greased baking sheet.
• Cover and refrigerate until ready to serve.
• At serving time: Preheat oven to 300 degrees Fahrenheit.
• Bake filled crepes until hot, about 15 minutes.
• Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.

FRESH BLUEBERRY CREPES

Steps:

• Combine first 7 ingredients in a large bowl or measuring cup.
• Blend completely until smooth.
• Let stand at room temperature 1 hour before cooking, or cover and refrigerate overnight.
• Heat an 8-inch (20cm) non-stick skillet over medium high heat.
• melt about 1/2 tsp (3ml) shortening in the skillet until very hot.
• Tilt pan back and forth to fully coat bottom.
• Alternatively spray the pan with cooking spray before heating.
• Pour in just under 1/4 c (60ml) batter with 1 hand, tilting it around in a full circle as the batter hits the pan.
• Replace the skillet on the heat.
• Using a flexible spatula,gently lift an edge when you see tiny bubbles on the surface of the crepe and when the edges start to turn brown (this will take only seconds per crepe). When the underside is golden brown flip it over shaking the pan to settle the crepe evenly on the skillet.
• Cook another few seconds until golden brown.
• Slide onto a paper towel lined plate.
• Place another paper towel and repeat process until batter is used up.
• Make sure the pan is always hot and a tiny amount of shortening coats the pan between crepes.
• Crepes can be filled with berries and cream then rolled or folded up into halves or quarters.

ALMOND FLOUR CREPES

Steps:

• In a medium bowl, whisk the eggs, ground almond, vanilla extract, ground cinnamon, and sugar-free crystal sweetener of your choice. Whisk until all the ingredients are perfectly combined and no lumps form. Set aside.
• Warm a 9-inch crepe pan under medium heat, and use absorbent paper to rub the coconut oil on the pan and grease the pan.
• Scoop the crepe batter into the frying pan and tilt the pan in a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually, 1/4 cup is what you need to make a 9-inch crepe.
• Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
• Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
• Repeat for the next crepes.
• To serve, fill each crepe with the whipped coconut cream, fold in a triangle, and top with the fruits of your choice fresh berries, spicy plum jam, etc.

BLUEBERRY COMPOTE FOR CREPES

Steps:

• In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and allow them to heat through.
• Spoon warm compote into crepes. Drizzle with maple syrup and dollop with sweetened whipped cream. Garnish with additional blueberries.

BLUEBERRY CREPES (DIABETIC)

Steps:

• Reserve crepes.
• Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan.
• Cook and stir over medium heat until slightly thickened; remove from heat.
• Crush 1 cup of the blueberries and add to cream mixture.
• Return to heat, and cook and stir until thickened.
• Cool.
• Fold in remaining blueberries.
• Divide evenly between crepes, and fold or roll the crepes.
• Top each with heaping 1 tablespoon topping.
• Exchange 1 serving: 1/2 bread 1/2 fat.