Decadent Blueberry-Filled Crêpes with Luscious Coulis
Indulge in the exquisite layers of flavor with these Decadent Blueberry-Filled Crêpes. Perfectly thin and delicately made, these crêpes offer a heavenly bite when filled with a creamy, sweet cheese mixture and complemented by a rich blueberry coulis. Originally a breakfast staple, they transition effortlessly to a delightful dessert or elegant brunch offering. Whether enjoyed on a sunny morning or during a cozy afternoon, this recipe is sure to impress and linger in your memory. The preparation can be streamlined by making the cheese filling, blueberry coulis, and crêpes ahead of time, making assembly a breeze when it's time to indulge. Serve warm and watch as your guests savor every delicious mouthful.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
1 cup (Sifted)
Sugar
2 tablespoons + 3/4-1 cup for coulis (Divided)
Salt
1/4 teaspoon (N/A)
Large egg
1 + 1 for filling (Beaten)
Low-fat milk
Approximately 1 cup (N/A)
Unsalted butter
1 tablespoon + for greasing and drizzling (Melted)
Vanilla extract
1/4 teaspoon + 1/2 teaspoon for filling (N/A)
Cottage cheese
2 cups (N/A)
Cream cheese
3 ounces (Softened)
Fresh or frozen blueberries
1 pound (3 1/2 cups) (N/A)
Fresh lemon juice
1-2 tablespoons (N/A)
Instructions
1
Begin by preparing the crêpe batter: sift the all-purpose flour, sugar, and salt into a large mixing bowl and set aside.
2
In another bowl, whisk together the egg, milk, melted unsalted butter, and vanilla extract until the mixture is smooth. Gradually incorporate this wet mixture into the dry ingredients, stirring until the batter is relatively smooth. Allow the batter to rest in the refrigerator for 30 minutes, or up to 12 hours if prepared in advance.
3
Heat a crêpe pan or small skillet over medium heat and brush it lightly with melted butter. Pour a scant 1/4 cup of batter into the pan, quickly swirling to create an even coating. Cook until the edges start to set and the bottom is lightly golden, about 2 minutes. Use a thin spatula to gently lift the crêpe and flip it over. Cook for another minute on the second side until set, then stack the cooked crêpes between sheets of parchment paper to keep warm and prevent sticking.
4
Next, prepare the cheese filling by puréeing the cottage cheese and cream cheese in a blender until silky smooth. Transfer to a mixing bowl and fold in sugar, egg, and vanilla extract until fully combined. Keep the filling refrigerated until ready to use.
5
For the blueberry coulis, combine fresh or frozen blueberries, 3/4 cup of sugar, and 1 tablespoon of lemon juice in a saucepan. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 10 minutes, or until the sugar dissolves. Taste and adjust sweetness if necessary.
6
Once the blueberries are softened, strain the mixture through a fine-mesh sieve to catch the skins and seeds, yielding a smooth sauce. Return the coulis to the clean saucepan, and bring it back to a simmer. To thicken the coulis slightly, create a slurry with 2 teaspoons cornstarch mixed with 2 teaspoons cold water, and gradually whisk this into the simmering sauce until the desired thickness is achieved.
7
Preheat your oven to 400°F (200°C) and lightly grease a medium baking dish with melted butter.
8
Assemble the crêpes by placing about 2 tablespoons of the cheese filling in the center of each crêpe. Fold the crêpes into quarters or roll them up, placing them seam side down in the prepared baking dish. Drizzle melted butter over the top and bake for 8-10 minutes, or until the crêpes are heated through.
9
Serve warm, with two crêpes per serving, generously drizzled with the blueberry coulis.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Blueberry-Filled Crêpes?
They are thin, delicate crêpes filled with a creamy sweet cheese mixture and topped with a rich blueberry coulis, suitable for breakfast, brunch, or dessert.
How many servings does this recipe yield?
This recipe is designed to yield 6 servings.
What is the recommended serving size?
The recipe suggests serving two filled crêpes per person.
How long should the crêpe batter rest?
The batter should rest in the refrigerator for at least 30 minutes, or up to 12 hours if prepared in advance.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C) for baking the assembled crêpes.
How long do the crêpes need to bake?
Once assembled in a baking dish, the crêpes should be baked for 8-10 minutes or until heated through.
What ingredients are needed for the crêpe batter?
The batter requires sifted all-purpose flour, sugar, salt, an egg, milk, melted unsalted butter, and vanilla extract.
How much batter should I use for each crêpe?
Use a scant 1/4 cup of batter for each crêpe to ensure they are thin and cook evenly.
What is in the sweet cheese filling?
The filling consists of cottage cheese, softened cream cheese, sugar, an egg, and vanilla extract.
How do I make the cheese filling smooth?
Purée the cottage cheese and cream cheese in a blender until the texture is silky smooth before adding other filling ingredients.
Can I use frozen blueberries for the coulis?
Yes, the recipe allows for either fresh or frozen blueberries to be used for the coulis.
How do I thicken the blueberry coulis?
Thicken the coulis by whisking in a slurry made of 2 teaspoons of cornstarch mixed with 2 teaspoons of cold water while the sauce is simmering.
Do I need to strain the blueberry coulis?
Yes, straining the mixture through a fine-mesh sieve removes skins and seeds, resulting in a smooth sauce.
What type of flour is best for this recipe?
All-purpose flour is used, and it should be sifted for the best results.
How do I prevent the crêpes from sticking after cooking?
Stack the cooked crêpes between sheets of parchment paper to keep them warm and prevent them from sticking together.
What type of pan should I use?
A dedicated crêpe pan or a small skillet is recommended for cooking the crêpes.
How do I know when to flip the crêpe?
Flip the crêpe when the edges start to set and the bottom becomes lightly golden, usually after about 2 minutes.
How are the crêpes assembled?
Place 2 tablespoons of cheese filling in the center, then fold into quarters or roll them up, placing them seam side down in a greased baking dish.
Can I make these ahead of time?
Yes, the cheese filling, blueberry coulis, and crêpes can all be made in advance to streamline final assembly.
What is the purpose of sifting the flour?
Sifting helps ensure the batter is smooth and free of lumps.
How much sugar is in the coulis?
The coulis uses between 3/4 to 1 cup of sugar, depending on your preferred level of sweetness.
What role does lemon juice play in the coulis?
Lemon juice (1-2 tablespoons) adds a bright acidity that balances the sweetness of the berries and sugar.
Is this recipe considered difficult?
The recipe is tagged as an easy recipe, though it involves multiple components like the filling and coulis.
What kind of milk should I use?
The recipe specifically calls for approximately 1 cup of low-fat milk.
How many eggs are used in total?
Two large eggs are used: one for the crêpe batter and one for the cheese filling.
How much butter is needed?
One tablespoon is used in the batter, and additional melted butter is required for greasing the pans and drizzling over the crêpes before baking.
What is the texture of the cheese filling?
The texture should be creamy and silky smooth due to blending the cottage and cream cheeses.
Can I serve these for dessert?
Absolutely, while they are a breakfast staple, they transition effortlessly into a delightful dessert.
How long does the coulis cook?
The blueberry mixture should simmer for about 10 minutes until the berries soften and the sugar dissolves.
What are the primary flavor profiles?
The dish features thin, delicate crêpes, sweet and creamy cheese, and a tart yet sweet blueberry sauce.