This is one of my favorite recipes and one that I choose to make when I’m bringing a meal to a friend in need. When we had each of our children, we were blessed enough to have friends who brought us meals several nights as we were getting adjusted to having the newest addition. These were the greatest gifts considering I would often forget to eat let alone think to make a meal for my family after we brought a new little one home. The meals most often are Italian or pasta based so when I bring a meal to a friend I steer clear of that genre to make sure I’m giving them something they haven’t had yet. And who doesn’t love a good breakfast for dinner?
These Blueberry Cream Cheese Crepes are perfect for Summer when blueberries are particularly fresh (not to mention cheap!). If you’re not a blueberry fan, these would be good with any fruit sauce drizzled on top. I’ve made these with strawberries and bananas and they were just as heavenly. One of the things I love about this recipe is that it’s not overly sweet. The cheese filling plays so well off of the slightly tart, tangy flavor of the blueberry sauce. A few slices of banana and a sprinkle of powdered sugar finish them off with a soft sweetness.
The crepe recipe is one I’ve been using for years, but have slightly adapted. It originated from a Better Homes and Garden Bridal Edition Cookbook that I received at my bridal shower several years ago. I’ve made these crepes so often that my cookbook now (conveniently) opens right up to the recipe.
Blueberry Cream Cheese Crepes
1 1/4 cup milk
1 cup all-purpose flour
1 1/4 teaspoon salt
1 tablespoon canola oil
4 ounces cream cheese, softened
1/2 cup cottage cheese
1/4 cup confectioner’s sugar
zest of 1/2 lemon
1 pint blueberries
1/4 cup sugar
1 teaspoon cornstarch
1 tablespoon butter
2 tablespoons water
1 lemon, juiced
Preheat oven to 350 degrees. Lightly grease a 13×9″ pan.
Sift the flour into a medium sized bowl. Add balance of ingredients. Whisk ingredients together until combined. (Batter should not be lumpy; sifting the flour helps to prevent lumps).
Heat a greased 6″ skillet or crepe pan over medium-low heat. Pour approximately 2 tablespoons of batter into the pan while simultaneously swirling the pan around to cover with the batter. Cook for approximately one minute or until the crepe can easily be lifted from the pan. Flip and cook for 20 additional seconds. Remove crepe. Repeat with balance of batter, greasing the pan as necessary.
Combine all ingredients into a food processor. Pulse until thoroughly combined and smooth.
Combine all ingredients into a saucepan over medium heat. Bring to a boil. Reduce heat to low. Occasionally stir until the juice of the blueberries are released and the sauce begins to thicken, approximately 5 minutes. Remove from heat.
Spoon 2-3 tablespoons of cheese filling into a crepe. Roll the crepe and place into the greased 13×9″ pan, fold side down. Repeat until all crepes are filled. Bake for 10-12 minutes.
Transfer the crepes to plates and spoon blueberry sauce on top. Sprinkle with powdered sugar and serve with freshly sliced bananas.