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Crepes With Blueberry Stuffing And…

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Nutritional information

305.9
Calories
84 g
Calories From Fat
9.4 g
Total Fat
5 g
Saturated Fat
125.9 mg
Cholesterol
385.9 mg
Sodium
48.9 g
Carbs
2.5 g
Dietary Fiber
28.8 g
Sugars
7.8 g
Protein
236g
Serving Size

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Crepes With Blueberry Stuffing And…

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Cuisine:
  • 1hr 15mins
  • Serves 4

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 1hr 15mins   |  Serves: 4

Crepes With Blueberry Stuffing and Rhubarb Compote, Another recipe we found hand written and don’t know the origins of It includes a smear of orange marmalade which is a nice surprise upon cutting open the crepes ”, I also used fresh OJ and had to add water to the compote and extra sugar I am not a huge fan of rhubarb and like it sweet I also used frozen rhubarb
The crepes are super easy to make
I chickened out using sour cream and used a vanilla yougurt
All in all great recipe
Made for Photo Tag

 

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Steps

1
Done

CREPES: Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes.

2
Done

Melt about 1/2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter.

3
Done

Lift and swirl the pan so the batter coats the bottom. Set pan on the burner and cook just until set and the underside is lightly browned.

4
Done

Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a plate and continue with remaining batter.

5
Done

BLUEBERRY STUFFING: In a bowl, gently fold together the blueberries, maple sugar and sour cream.

6
Done

RHUBARB COMPOTE: Place the rhubarb, orange juice concentrate, sugar, and cornstarch in a saucepan and cook until the fruit falls apart and the mixture thickens.

7
Done

TO SERVE: place the crepes on a platter and smear with marmalade. Place a spoonful of the blueberry filling down the center and roll up the crepe. Repeat with remaining crepes. Top off with some rhubarb compote and mint.

8
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15
Done

Bobby Ryan

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