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Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 lemon, zested
- Pinch kosher salt
- 1 1/4 cups milk
- 1 egg
- 2 tablespoons butter, melted, divided
- 2/3 cup blueberry jam or preserves
- 1/2 lemon, juiced
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- Pinch kosher salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 egg yolk
Details
Servings 4
Adapted from foodnetwork.com
Preparation
Step 1
3 tablespoons confectioners' sugar, for garnish
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 and lemon juice in a small pan over low heat or microwave until warm and syrupy.
To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and heat until almost boiling. Remove from the heat and stir in the vanilla. Beat the egg yolk in a small, add a couple of tablespoons of hot milk and whisk to combine. Add the egg mixture back into the milk mixture and whisk to incorporate. 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 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.
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