3/4 cup all purpose flour
2 tablespoons granulated sugar
1/2 cup milk
1/4 teaspoon pure vanilla extract
1 tablespoon melted butter
1 cup frozen blueberries
1/4 cup plus 1 tablespoon granulated sugar
1 1/2 tablespoons cornstarch
1/2 tablespoon lemon juice
1/2 cup prepared lemon curd
3 tablespoons softened cream cheese
1. Place flour, sugar, milk, egg vanilla and butter into a blender, blending until well combined, about 20 seconds. Pour crepe batter into a large measuring cup and set aside. (you can also just mix it in a bowl as well)
2. Place blueberries, sugar, cornstarch and lemon juice into a medium bowl, mixing to combine. Transfer to a medium saucepan over medium low heat. Stir and cook for 5 minutes, until bubbly. Remove from heat and set aside.
3. Place lemon curd and cream cheese into a small bowl, mixing until smooth and combined.
4. Heat a crepe pan or 12 inch non stick over medium heat. Spray lightly with cooking spray. Pour 2-3 tablespoons of crepe batter into pan swirling all the way around to get a nice circular crepe. Cook for about 1 minute on the first side or until turning golden then flip and cook for another 30 seconds-1 minute. Transfer to a paper towel lined plate. Continue cooking crepes until all the batter is gone. Makes about 10 crepes.
5. Fill each crepe with a thin layer of lemon curd cream and a spoon of blueberries. Roll crepes and sprinkle with powdered sugar. Now eat!
Makes about 10 crepes
Stove-Top Lemon Curd
(from What’s Cooking America)
Recipe Type: Lemon, Puddings, Afternoon Tea & High Tea
Yields: 2 cups
Prep time: 10 min
Cook time: 20 min
3 to 4 tablespoons lemon zest (rind)*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons) (I used bottled lemon juice, and it tasted just fine :D)
1 1/2 cups granulated sugar
6 tablespoons salted butter, cut into pieces***
3 eggs, lightly beaten
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
*** Use good quality butter. Do not use butter substitutes.
Remove the zest (rind) from the lemons using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.
Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.
Makes approximately 2 cups.