Blueberry Compote For Crepes Food

BLUEBERRY COMPOTE

Steps:

• Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
• Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

BLUEBERRY COMPOTE

Steps:

• Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

BLUEBERRY COMPOTE

Steps:

• Wash and dry the blueberries.
• Add blueberries, sugar, salt, lemon zest and lemon juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until blueberries are wilted and soft.

BLUEBERRY SAUCE

Steps:

• Combine 2 ½ cups (350g) blueberries, ¼ cup water, sugar, and lemon juice in a medium saucepan over medium-high heat.
• Stir frequently until the blueberries release their juices (about 5-7 minutes).
• In a small bowl, whisk together cornstarch and remaining 2 Tablespoons cold water until completely combined.
• Pour into blueberry mixture and stir well.
• Stirring constantly, bring mixture to a rolling boil and then reduce heat and simmer, stirring frequently, until blueberry sauce coats the bottom of a metal spoon.
• Remove from heat, stir in butter and vanilla extract (if using), until butter is melted. Add remaining 1 ½ cups (210g) blueberries and stir well.
• Serve and enjoy. If your blueberry sauce becomes too thick you can always add water while the mixture is still hot to make it thinner, but be sure to only add a teaspoon or two at a time until desired consistency is reached. Blueberry sauce is best served warm.

BLUEBERRY COMPOTE WITH GLUTEN FREE CREPES

Steps:

• Add both types of blueberries to a small sauce pan with the lemon juice and water. Cook over medium heat for 5 minutes.
• After 5 minutes, add in the remaining ingredients, turn the heat to low and continue to stir frequently for 12 more minutes. If the mixture looks to thin, add in more blueberries. If it is too thick, add in more water.
• Set aside to cool while you prepare the crepes.
• In a large mixing bowl, add in all the ingredients. Mix well, working to beat out any lumps.
• Using a crepe pan heated over medium-high heat, pour in enough batter to make a thin crepe (the amount will be different for every size crepe pan). My suggestion is to start with a ⅓ cup measure and see how the first one turns out... then adjust up or down from there.
• Repeat the process until all the crepe batter is used.
• In a chilled glass bowl, add in the heavy cream. Mix using an electric handheld mixer on high speed until stiff peaks start to form.
• Turn the speed down on the mixer and add in the vanilla and maple syrup. Continue mixing until incorporated. Hold in the refrigerator until you are ready to use it.
• I like to add some butter, a sprinkle of lemon and a dusting of sugar to the inside of my crepe before I fold it up. Then I add the blueberry compote, a dollop of whipped cream and a touch more lemon zest.
• Enjoy hot and happy eating!

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.

BLACKBERRY COMPOTE

Steps:

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

CREPES WITH BLUEBERRY COMPOTE RECIPE BY TASTY

Steps:

• In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
• While the batter rests, start the compote. In a saucepan, add the blueberries on medium heat and cook for 2 minutes. Then, add the sugar, lemon juice and zest, and water. Stir and cook until hot and bubbly. Then, reduce heat to medium low, stirring occasionally until set.
• To make the crepes, lightly brush a nonstick pan with butter and on medium heat, add ¼ of the batter. Quickly lift the pan and swirl to the edges, making a circle.
• Cook for about 40 seconds, until the middle begins to bubble and edges begin to brown. Once set slightly, flip over and cook the other side for 40-45 seconds.
• To fill, spread some cream on one end, top with a few spoons of the berry compote, and, if desired, top with additional whipped cream, fresh blueberries, and a sprinkle of lemon zest.
• Serve.

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.