Blueberry Basil Crepes
Ingredients
Crepes
- 1 cup flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1 tablespoon sugar
- 2 tablespoons melted butter
Sauce
- 2 cups fresh blueberries
- 6–8 basil leaves, chiffonade
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 tablespoon cornstarch mixed with
- 2 tablespoons water
Filling
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 8 ounces cream cheese
- 1 teaspoon vanilla
- zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Using blender, mix all the ingredients for crepes together till batter is smooth. Refrigerate mixture for at least 1 hour. Pour about 1/4 cup of batter into an 8-inch nonstick skillet and swirl pan to spread batter in an even circle. Cook crepe for 1 minute, then carefully flip and cook an additional 30 seconds. Repeat process until batter is gone. In a saucepan, add blueberries, basil, sugar, lemon, and salt. Bring to a boil and, using a potato masher or the back of your spoon, mash about half of the berries. Add cornstarch slurry and bring mixture to a full boil for 1–2 minutes. Set mixture aside to cool. In a bowl, whip cream until you have stiff peaks. In a second bowl, whip together cream cheese, sugar, vanilla, and lemon zest. Fold whipped cream into cheese mixture. To assemble, spread cheese filling onto half of the crepe and place a few fresh berries on filling. Fold crepe in half and then in half again to form a triangle. Top folded crepe with blueberry basil sauce and enjoy.
