Thursday, July 7, 2016


JULY is BLUEBERRY MONTH enjoy our featured recipe

Blueberry Lemon Crepes with Custard Sauce

Recipe courtesy of Melissa d’Arabianc (Food Network)



for the Crepes:

  • 1 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • ½  lemon, zested
  • Pinch of kosher salt
  • 1 ¼ cups milk
  • 1 egg
  • 2 tablespoons butter, melted, divided
Blueberry Filling*
  • 2/3 cup blueberry jam/preserves*
  • ½ lemon, juiced
Custard Sauce
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • Pinch of kosher salt
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 egg yolk
Garnish:  3 tablespoons confectioner’s sugar

To make the crepes
>>Whisk flour, sugar, lemon zest and salt in medium bowl.
>>In a measuring cup, whisk together milk, egg and 1 tablespoon of butter.
>>Slowly whisk egg mixture into the flour mixture until smooth.
>>In a heavy saucepan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat.
>>Working quickly, pour in about 3 tablespoons of batter and tilt pan to coat.
>>Cook for 1 – 2 minutes and then flip with a thin metal spatula to finish cooking the other side another minute.
>>Repeat with remaining batter. 
>>Keep crepes warm while preparing the rest of the dessert.

To make blueberry filling* (see alternative recipe below)
>>Heat the jam and lemon juice in a small pan over low heat or microwave until warm and syrupy.


To make custard sauce

>>In a small saucepan, whisk the sugar, cornstarch and salt together until well blended.

>>Whisk in the milk and heat until almost boiling.

>>Remove from heat and stir in vanilla.

>>Beat egg yolk in a small bowl, then add a couple of tablespoons of the hot milk mixture and whisk to combine.

>>Add the egg mixture back into the milk mixture and whisk to incorporate.

>>Cook over low heat until the sauce begins to thicken (do not boil).

>>Let sauce cool slightly while assembling the crepes.


To assemble crepes

>>Spread some blueberry filling/coulis in each crepe and roll up.

>>Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top.

>>Sprinkle with confectioners sugar and serve.


* If you prefer to use fresh blueberries and control the sweetness, you can make a Blueberry Coulis.

The recipe follows . . .  BLUEBERRY COULIS


1 ¼ cup blueberries (thawed if frozen)

6 tablespoons lemon juice (or water)

1 tablespoon + 2 teaspoons agave or maple syrup


>>In a medium saucepan, combine blueberries, lemon juice and syrup.

>>Bring to a simmer, cook for 2 minutes.

>>Remove from heat and let cool.

>>The recipe insists that you put on an apron before moving to the next step.

>>Using a blender or an immersion blender, puree the mixture.

>>Add a little more water to thin out if necessary.

>>Taste for proper sweetness and add more syrup if necessary.



Pair these crepes with a lovely blueberry green tea, lemon ginger herbal tea, or a vanilla flavored black tea.