Custard-Filled Crepes with Blueberry Sauce Recipe
Delight in these delicate custard-filled crepes paired with a luscious homemade blueberry sauce. Light, silky custard spreads generously within thin, tender crepes, rolled up and topped with a warm, sweet blueberry syrup and a dollop of whipped cream for an irresistible dessert or breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Ingredients
Crepes:
- 1 batch of basic crepe recipe
Custard Filling:
- 1 Tbsp all-purpose flour
- 1 tsp cornstarch
- 1/8 tsp salt
- 1/2 cup granulated sugar
- 1 cup whole milk
- 3 large egg yolks
- 1 tsp vanilla extract
Blueberry Sauce:
- 1 cup fresh blueberries
- 1 tsp fresh lemon juice
- 1 ½ Tbsp granulated sugar
- 1 tsp cornstarch
- 1/4 cup water
To Serve:
- Whipped cream
Instructions
- Prepare Crepes: Start by making one batch of your classic crepe recipe, ensuring they are thin and flexible, perfect for rolling.
- Make the Custard Filling: In a bowl, combine the flour, cornstarch, and salt. In a saucepan over medium heat, whisk together the egg yolks, sugar, milk, and vanilla extract until well blended. Bring this mixture to a soft boil, then whisk in the dry ingredients vigorously. Reduce heat to low and continue stirring gently until the custard thickens. Remove from heat to prevent curdling.
- Assemble Filled Crepes: Lay each crepe flat and generously spread the warm custard filling over it. Roll the crepe tightly, then set aside and repeat with the remaining crepes and custard.
- Prepare Blueberry Sauce: In a separate saucepan over medium-high heat, combine blueberries, lemon juice, sugar, cornstarch, and water. Bring to a gentle boil, then reduce heat to low and simmer, stirring occasionally until the sauce thickens into a syrupy consistency. Remove from heat.
- Serve: Place the custard-filled crepes on plates, top with a generous amount of warm blueberry sauce, and finish with a dollop of whipped cream. Serve immediately and enjoy the delicious combination of flavors and textures.
Notes
- Use fresh blueberries for the best flavor in the sauce; frozen can be substituted but may require longer cooking time.
- The custard must be cooked gently on low heat to prevent scrambling the eggs.
- Crepes can be made ahead and refrigerated; reheat gently before filling.
- For a lighter version, substitute whole milk with 2% milk or almond milk, though texture may vary.
- This recipe yields about 12 crepes, enough to serve 12 people one crepe each.
