I bought some gorgeous and huge Organic Blueberries the other day and this morning I asked my husband to make me Blueberry Crepes. We only started making Crepes about 10 years ago, it is so easy to do I have no idea why were so afraid to try it.
I looked at a few recipes and decided none of them were what I was looking for so I came up with my own filling. It was so delicious, the sweet taste of the bursting whole blueberries with the cream cheese and a bit of a tang from the sour cream, YUM. We will be making this again very soon!
This is a full crepe recipe, we only made a half batch which was about 10 crepes.
2 1/2 cup 2% milk we had 1% and it worked fine
2 cup flour
2-3 tbl butter (melted)
1/4 tsp salt (optional)
1 brick cream cheese at room temperature
1 pint rinsed blueberries
1/4 cup sour cream
3-4 equal packages or you can use sugar
3 tbl blueberry Jam (I had homemade Jam from last summer thankfully)
Powdered sugar for presentation
In a medium bowl beat the eggs well, add the milk, flour, salt, butter and beat till smooth,
Mix the filling together until well incorporated, set aside.
Pre heat a non stick skillet and butter the pan well, pour about 1/4 cup of batter per crepe and swirl into a circle, it will cook very fast, about a minute per side. It should be very thin. Repeat until you run out of batter.
You can put the crepes into an oven at 170 degrees on a plate until you have them all cooked.
Place a line of filling down the middle of each crepe and roll, top with additional blueberries and powdered sugar if desired.