Blueberry Sauce Crepes with Honey Whipped Cream

• Vegetarian

• Produce

  • 1 pint Blueberries
  • 1/2 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 4 tbsp Honey
  • 1 tbsp Lemon juice, fresh
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 pinch Salt
  • 1/2 cup Sugar
  • 1 tbsp Vanilla extract, pure

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 1 cup Heavy whipping cream
  • 2 cups Milk

Found on diethood.com

Description

Ingredients

• 1-1/2 cups all-purpose flour
• pinch of salt
• 2 cups milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon pure vanilla extract
• 2 eggs
• cooking spray
• 1 pint blueberries
• 1/2 cup sugar
• 1/2 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 cup cold heavy whipping cream
• 4 tablespoons honey

Directions

• In a medium bowl, whisk together flour and salt; set aside.
• In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and eggs.
• Gradually add milk mixture to flour mixture, whisking until smooth.
• Let stand 15 minutes.
• Combine blueberries, sugar, lemon zest and lemon juice in a nonstick frying pan .
• Cook over medium-low heat for 10 minutes, or until juices are bubbly and fruit is tender.
• Remove from heat and set aside.
• Pour the heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken.
• Add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter.
• Cover and refrigerate until ready to use.
• Lightly grease a large nonstick frying pan, or a crepe pan , with cooking spray and set over medium heat.
• Add 1/3-cup batter and swirl to completely cover bottom of pan.
• Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 to 3 minutes.
• Flip the crepe and continue to cook for 1 more minute, or until lightly browned.
• Remove crepe from skillet and repeat with remaining batter.
• Coat pan with cooking spray in between each crepe.
• Spread the Honey Whipped Cream inside each crepe.
• Roll or fold the crepe and top with the blueberry sauce.
• You can reheat the blueberry sauce by adding 1/2 teaspoon water while you warm it over medium-low heat.