Crepes Basket with Blueberry and Orange
Delight your taste buds with these elegant Crepes Basket with Blueberry and Orange—a show-stopping dessert that combines tender, golden crepes with a luscious, tangy-sweet blueberry-orange compote. Each crepe is gently molded into a basket shape, creating an edible vessel perfect for holding the vibrant, honey-kissed fruit filling. Topped with clouds of luscious homemade whipped cream and a hint of orange zest, this recipe bursts with color and flavor in every bite. Perfect for brunch, special occasions, or indulgent gatherings, this eye-catching treat is not only easy to make but also Instagram-worthy. Garnish with fresh mint for a touch of freshness and flair, and serve these crepe baskets to impress your family and friends!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams All-purpose flour
- 15 grams Granulated sugar
- 300 milliliters Milk
- 2 large Eggs
- 30 grams Unsalted butter, melted
- 5 milliliters Vanilla extract
- 150 grams Blueberries
- 50 milliliters Fresh orange juice
- 1 teaspoon Orange zest
- 15 milliliters Honey
- 120 milliliters Heavy whipping cream
- 10 grams Powdered sugar
- 5 leaves Fresh mint leaves (optional for garnish)
Instructions
In a mixing bowl, whisk together the flour and sugar. Gradually add in the milk, whisking constantly to avoid lumps.
Beat the eggs in a separate bowl, then stir them into the batter. Add the melted butter and vanilla extract, mixing until smooth. Let the batter rest for 10 minutes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter. Pour a small amount of batter (about 60ml) into the pan, swirling quickly to spread it into a thin layer.
Cook the crepe for 1-2 minutes, until the edges begin to lift and the underside is golden. Flip and cook for another 30 seconds. Repeat with the remaining batter to make 6-8 crepes.
To shape the crepe baskets, mold the cooked crepes into large muffin tin cups while still warm. Let them cool to hold their shape.
Prepare the blueberry-orange compote by combining blueberries, orange juice, orange zest, and honey in a small saucepan over medium heat. Simmer for 5 minutes, stirring gently, until the blueberries soften and the mixture thickens slightly. Remove from heat and let cool.
In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Refrigerate until ready to use.
To assemble, spoon the blueberry-orange compote into the crepe baskets. Top with a dollop of whipped cream, garnish with fresh mint leaves, and serve immediately.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 70.6 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 479 mg | 37% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
