In a medium saucepan, add water and fresh lemon juice and warm over medium heat.
In a small bowl, whisk together the sugar and cornstarch, then add mixture to the pan of warm liquid. Stir with a whisk to combine.
Add blueberries and continue to cook on medium-low heat, while stirring gently, until the sauce thickens and just begins to boil.
Remove pan from heat and set aside to cool.
In a large bowl, whisk the eggs vigorously for about 10 seconds, by hand.
Add vanilla and half of the milk (reserve the rest of the milk for a later step). Whisk well to combine.
Slowly add the flour, whisking as you go. Add the sugar and salt.
Whisk just until the flour is combined and there are no lumps.
Then, add the remaining 1/2 cup of milk and the melted butter.
Whisk until well combined and smooth.
Heat a non-stick skillet to medium-low heat and add just a tiny pat of butter (or oil) to the pan. Pour about 1/3 of a cup of batter into the pan, then quickly tilt the pan in all directions to help the batter spread into a thin layer around the pan.
Cook 1-2 minutes on each side, or until each side is lightly browned. Serve immediately, or layer between paper towels and keep well covered until ready to assemble.
Add the cream cheese to the bowl of an electric mixer and beat until smooth. Add powdered sugar and blend until fully combined.
Add lemon paste and lemon zest and blend.
While mixing on medium-low, slowly pour in the heavy cream.
Beat until the mixture is light and fluffy and has expanded a bit in size.
Store the filling (covered) in the fridge until ready to assemble crepes.
Add a generous scoop of lemon filling to a crepe and roll. Top with blueberry sauce (warm or cool, your choice).
Recipe by Glorious Treats
In a medium saucepan, add water and fresh lemon juice and warm over medium heat.
In a small bowl, whisk together the sugar and cornstarch, then add the sugar and starch to the pan of warm liquid. Stir with a whisk to combine.
Add the blueberries and continue to cook (on medium-low heat), while stirring gently, until the sauce thickens and just begins to boil.
Remove the pan from heat and set aside to cool.
In a large bowl, whisk the eggs vigorously for about 10 seconds (by hand).
Add the vanilla and just half of the milk (reserve the rest of the milk for a later step). Whisk well to combine.
Slowly add the flour, whisking as you go. Then add sugar and salt.
Whisk just until the flour is combined and there are no lumps.
Then, add the remaining milk and melted butter. Whisk until well combined and smooth.
Heat a non-stick skillet to medium-low heat and add just a tiny pat of butter (or oil) to the pan. Pour about 1/3 of a cup of batter into the pan, then quickly tilt the pan in all directions to help the batter spread into a thin layer around the pan.
Cook 1-2 minutes on each side, or until each side is lightly browned. Serve immediately, or layer between paper towels and keep well covered until ready to assemble.
Add cream cheese to the bowl of an electric mixer and beat until smooth. Add powdered sugar and blend until fully combined. Add lemon paste and lemon zest and blend.
While mixing on medium-low, slowly pour in the heavy cream.
Beat until the mixture is light and fluffy and has expanded a bit in size.
Store the filling (covered) in the refrigerator until ready to assemble crepes.
Add a generous scoop of lemon filling to a crepe and roll. Top with blueberry sauce (warm or cool, your choice).
Recipe by Glorious Treats
Madagascar Bourbon Pure Vanilla Extract
Pure Lemon Paste
