Crpes with Blueberry Coulis Crepes
Delight your taste buds with these elegant Crêpes with Blueberry Coulis, a recipe that brings the perfect balance of simplicity and sophistication to your table. Each whisper-thin crêpe is delicately crafted from a silky batter enriched with butter and lightly sweetened, ensuring a tender texture that's easy to achieve. The star of the dish is the homemade blueberry coulis, a vibrant sauce bursting with the natural sweetness of fresh blueberries, a hint of lemon juice, and just the right amount of sugar for a tangy-sweet finish. Ready in just 40 minutes, this recipe is ideal for brunch, dessert, or any time you're craving a touch of gourmet comfort. Serve warm, topped with a drizzle of coulis and a dusting of powdered sugar for a picturesque presentation that’s as delicious as it is beautiful. Perfect for impressing guests or treating yourself, these crêpes are sure to become your go-to favorite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 1.25 cups Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter (melted)
- 2 cups Fresh blueberries
- 0.25 cup Granulated sugar (for coulis)
- 2 tablespoons Water
- 1 teaspoon Lemon juice
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
In a mixing bowl, whisk together the flour, granulated sugar, and salt.
Gradually add the milk and eggs to the dry ingredients, whisking continuously until a smooth batter forms. Stir in the melted butter.
Let the batter rest for 10 minutes to allow the flour to fully absorb the liquid.
While the batter rests, prepare the blueberry coulis. In a small saucepan, combine the blueberries, granulated sugar, water, and lemon juice.
Cook the blueberry mixture over medium heat for 5-7 minutes, stirring occasionally, until the blueberries break down and the mixture thickens slightly.
Blend the coulis with an immersion blender or transfer it to a regular blender to puree until smooth. Set aside and let cool.
Heat a non-stick skillet or crêpe pan over medium heat and lightly grease it with butter or cooking spray.
Pour about 1/4 cup of the crêpe batter into the pan, tilting it to spread the batter into a thin, even layer.
Cook for 1-2 minutes or until the edges begin to pull away from the pan and the bottom is golden brown. Flip the crêpe and cook for an additional 30 seconds.
Transfer the cooked crêpe to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter.
To serve, fold the crêpes into quarters or roll them, and drizzle with the blueberry coulis. Sprinkle with powdered sugar if desired.
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 229.8 g | 84% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 124.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 480 mg | 37% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 983 mg | 21% | |
*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.
