Ingredients
-
-
1
-
2
-
1/4
-
1
-
-
1
-
1/4
-
-
-
2
-
1
-
2
-
1
-
1/2
Directions
Crpes With Blueberry Coulis (Crepes), The Culinary Institute of Americas Cheese-filled Crpes with Blueberry Coulis (sauce) is a treat you ll remember for years to come Although traditionally eaten in the morning, crepes can be served as a light snack, impressive brunch item, or mouth-watering dessert To save time, prepare the cheese filling, blueberry coulis, and crpes in advance and store them in the refrigerator until youre ready to assemble Prepared crpes should be stacked between sheets of parchment or waxed paper, wrapped in plastic wrap, and refrigerated You can also freeze crpes for a later date; just remember to thaw them before filling and folding , This was good, but not as amazing as I thought it would be The cheese filling was more watery than I would have expected, and it was hard to keep it wrapped up in the crepe There was also too much of it I think next time I would make a filling without egg, so that it doesn’t have to bake, and so people can spoon extra on the top , This recipe is just WONDERFUL!! We enjoyed it so much, and it wasn’t as time consuming as it first appeared I made the crepes the night before, put them in the fridge and served them for dessert the next night Now I want to try different fruits for the coulis, I am thinking peach, strawberry, raspberry, blckberry mmmmmmmm! Thanks for posting a great recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
To Make the Crpe Batter, Sift the Flour, Sugar, and Salt Into a Bowl and Set Aside; Combine the Egg, Milk, Butter, and Vanilla Extract in Another Bowl and Stir Until Smooth; Add This Mixture to the Dry Ingredients and Stir Until Blended Into a Relatively Smooth Batter; Let the Batter Rest For 30 Minutes in the Refrigerator; (the Batter May Be Prepared to This Point and Stored in the Refrigerator For Up to 12 Hours). |
|
2
Done
|
Heat a Crpe Pan or Small Skillet Over Medium Heat; Brush the Pan With Melted Butter; Pour a Scant Cup Batter Into the Crpe Pan, Swirling and Tilting the Pan to Coat the Bottom; Cook (reducing the Heat If Necessary) Until the First Side Is Set and Has a Little Color, About 2 Minutes; Use a Thin Metal or Heatproof Rubber Spatula to Loosen the Crpe, and Turn It Over; Cook on the Other Side Until Set and Very Lightly Colored (the Crpe Will not Be as Dark on the Second Side as on the First), 1 Minute More; Stack the Crpes Between Layers of Parchment or Waxed Paper as You Cook. |
|
3
Done
|
to Make the Cheese Filling, Pure the Cottage Cheese and Cream Cheese in a Blender Until Very Smooth; Transfer to a Bowl and Stir in the Sugar, Egg, and Vanilla Extract by Hand; Keep Refrigerated Until You Are Ready to Finish the Crpes. |
|
4
Done
|
Combine the Blueberries, Cup of the Sugar, and One Tablespoon of the Lemon Juice in a Saucepan and Bring to a Simmer Over Medium Heat; Simmer Until the Sugar Has Dissolved, About 10 Minutes; Taste the Mixture and, If Necessary, Add More Sugar; Continue to Heat Until Any Additional Sugar Is Dissolved; Strain the Coulis Through a Fine-Mesh Sieve (makes 2 Cups). |
|
5
Done
|
After Straining, Place the Coulis in a Clean Saucepan and Bring to a Simmer; Make a Slurry by Blending 2 Teaspoons Cornstarch With 2 Teaspoons Cold Water. Drizzle the Slurry Into the Simmering Coulis Gradually, Adding Just Enough to Lightly Thicken the Sauce. |
|
6
Done
|
Preheat the Oven to 400 Degrees F; Lightly Brush a Medium Baking Dish With Melted Butter. |
|
7
Done
|
Spoon or Pipe About 2 Tablespoons of the Cheese Filling Onto Each Crpe; Fold Each Crpe Into Quarters, or Fold the Sides in to the Center, Then Roll Each Crpe Up; Place the Crpes Seam Side Down in the Prepared Baking Dish; Drizzle With Melted Butter and Bake Until Very Hot, 8-10 Minutes. |
|
8
Done
|
Serve Immediately, 2 Crpes Per Serving, With Warm Blueberry Coulis. |
