Blueberry Crepes with Cream Cheese Filling Recipe

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The lemon cream cheese filling in Easy Blueberry Crepes is dreamy, and the blueberry sauce you make yourself goes perfectly with them.

INGREDIENT

For the crepes: – 1 ½ cups all purpose flour – Pinch of salt – 1 Tablespoon granulated sugar – 3 Tablespoons butter, melted, plus more for the pan – 1 3/4 cup milk, whole or 2% – 1/2 teaspoon vanilla extract – 2 egg For the cream cheese filling: – 8 oz. cream cheese, softened – 1 cup powdered sugar – 1 teaspoon lemon juice – A few teaspoons milk – 1 cup whipped cream (optional) For the blueberry sauce: – 2 cups fresh or frozen blueberrie – 1/2 cup water – 1/2 cup granulated sugar – 1 1/2 Tablespoons fresh lemon juice – 1 1/2 Tablespoons cornstarch, mixed with 2 Tablespoons of water to create a slurry

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INSTRUCTION

Mix flour, sugar, salt, butter, milk, vanilla, and eggs on high speed until smooth, scraping sides twice, for crepes. Perfect batter is creamy and lump-free. Cover batter for 30 minutes or 24 hours in fridge.

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Step 1

While batter rests, make fillings. Fill with lemon juice, powdered sugar, and cream cheese. Apply two teaspoons milk to thin and spread. Add 1 cup whipped cream for fluffier filling. Keep cold until serving.

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Step 2

Blueberry sauce is made in a small pot over medium heat using blueberries, water, sugar, and lemon juice. Stir often when boiling.

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Step 3

Add blueberries to cornstarch slurry. Continue cooking until thick. Protect the spoon. Too thick? A tablespoon water. Avoid serving until done. Refrigerated sauce lasts 3 days.

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Step 4

Heat an 8-inch non-stick skillet on medium-high. Warm a teaspoon butter for bottom coating. Pour 1/4 cup batter into pan. 

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Step 5

 Pan tilt thins and spreads batter. Cook until bottom is barely set, 2 minutes. Flip and fry 30–60 seconds to set both sides.Towel-covered hot crepe plate.

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Step 6

Crepes with cream cheese. Add spoonfuls blueberry sauce. Crepes can be folded twice or curled around filling. Add powdered sugar to blueberry sauce.

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Step 7

Nutrition 

– YIELD: 8  – SERVING SIZE: 1 Amount Per Serving:  – CALORIES: 428 – TOTAL FAT: 19g – SATURATED FAT: 11g – TRANS FAT: 0g – UNSATURATED FAT: 6g – CHOLESTEROL: 98mg – SODIUM: 184mg – CARBOHYDRATES: 57g – FIBER: 2g – SUGAR: 35g – PROTEIN: 8g – PROTEIN: 12g

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