These blueberry cream cheese crepes are amazing. I found them in a cook book and have been cooking them for about ten years. This recipe does not have any flour, so folks with flour allergies can eat them. I should point out that I don't have a gluten allergy, but have found this recipe to be far superior to any other. I use blueberries in this recipe, but slices of stone fruit work well too. The batter needs to be made the night before.
I've also included a video showing how to practice flipping things in a saute pan. I put a cup of french lentils into an cold saute pan and practiced flipping over a sink. Practice before trying to flip your crepes!
I've also included a video showing how to practice flipping things in a saute pan. I put a cup of french lentils into an cold saute pan and practiced flipping over a sink. Practice before trying to flip your crepes!
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Notes on crepes ingredients
3 eggs (The best eggs are usually smaller eggs, don't use jumbo eggs in this dish. Jumbo eggs are usually from older chickens. Eggs from older chickens release water quicker and don't do a good job holding a crepe's structure. Actually, try to always use smaller eggs, because they really make a difference in all sorts of cooking.)
1 cup whole milk (A good quality whole milk will give your crepes a better texture. If you're worried about fat, it is possible to replace the milk with 1% milk, but the taste will suffer!)
3 tablespoons melted butter (Again if you're worried about fat, I give you permission to leave this out.)
1/8 teaspoon salt (This can be left out to, but at a cost to flavor.)
3/4 cup cornstarch
1.5 tablespoon Grand Marnier (This can be left out too, but for god's sake! What's the point? I some times use whisky in place of Grand Marnier.)
Notes on fruit sauce ingredients
1 cup blueberries (Other fruit can work here. Take a look at step 6 for possible variations)
1/3 cup brown sugar
1/8 teaspoon salt
1/8 teaspoon vanilla extract
1 tablespoon butter
Cheese Filling
1 8ox box of cream cheese (This can be omit, but adds a pleasant salty flavor.)
1 8oz container of Mascarpone (This is a little expensive. It is possible to make this recipe with cream cheese only.)
Tools
Non stick frying pan
Whisk
Bowl
Measuring spoons
Measuring cups
Mason Jar
Knife and cutting board if you are going to use stone fruit
Heat resistant spatula
3 eggs (The best eggs are usually smaller eggs, don't use jumbo eggs in this dish. Jumbo eggs are usually from older chickens. Eggs from older chickens release water quicker and don't do a good job holding a crepe's structure. Actually, try to always use smaller eggs, because they really make a difference in all sorts of cooking.)
1 cup whole milk (A good quality whole milk will give your crepes a better texture. If you're worried about fat, it is possible to replace the milk with 1% milk, but the taste will suffer!)
3 tablespoons melted butter (Again if you're worried about fat, I give you permission to leave this out.)
1/8 teaspoon salt (This can be left out to, but at a cost to flavor.)
3/4 cup cornstarch
1.5 tablespoon Grand Marnier (This can be left out too, but for god's sake! What's the point? I some times use whisky in place of Grand Marnier.)
Notes on fruit sauce ingredients
1 cup blueberries (Other fruit can work here. Take a look at step 6 for possible variations)
1/3 cup brown sugar
1/8 teaspoon salt
1/8 teaspoon vanilla extract
1 tablespoon butter
Cheese Filling
1 8ox box of cream cheese (This can be omit, but adds a pleasant salty flavor.)
1 8oz container of Mascarpone (This is a little expensive. It is possible to make this recipe with cream cheese only.)
Tools
Non stick frying pan
Whisk
Bowl
Measuring spoons
Measuring cups
Mason Jar
Knife and cutting board if you are going to use stone fruit
Heat resistant spatula
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lidersys2012 says:
Jan 20, 2012. 2:47 AMReply
Обожаю блинчики с черникой!!!
27
Lorddrake says:
Jan 20, 2012. 4:29 AMReply
is it just me or does this comment look like a string of numbers and symbols instead of "I love pancakes with blueberries!!!" written in russian.
27
Lorddrake says:
Jan 20, 2012. 4:26 AMReply
this reminds me of a dish called Palatschinke that my mom used to make as a special treat when i was a little kid .... ahhh the delicious memories.
155
canida says:
Jan 18, 2012. 4:18 PMReplyYUM.
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