Blueberry Basil Crêpes
Crêpes remind me of French class, which I took for 5 years throughout my school years. As a special treat, my Junior High teacher would let us make them in class. We made a simple French version filled with butter and sugar. This is my own treasured recipe, and I decided this time around to fill them with a creamy lemon mascarpone and a homemade sauce made with Michigan blueberries and a little fresh basil which are plentiful in the summer months at the farmer's market and local grocery stores. The basil is optional but adds a beautiful depth and freshness to the sauce. You can fill crêpes with anything you like, depending on the time of year. The options are endless: fresh fruit, jam, hazelnut spread, whipped cream. I love the soft center and those crisp, buttery edges. They’re easy, they’re light, and they’re one of those things that feel special without being fussy. Bon Appetit!
Ingredients
Lemon Mascarpone
- 4 oz. mascarpone cheese
- 4 oz. full-fat cream cheese
- ¾ c. powdered sugar
- 2 tbsp. fresh squeezed lemon juice
- 1 tsp. vanilla
Blueberry Basil Sauce
- ½ c. organic cane sugar
- 2 tbsp. corn starch
- 2 c. fresh blueberries
- 1 tbsp. fresh squeezed lemon juice
- ⅛ tsp. salt
- 1 tsp. minced fresh basil (optional)
Crêpes
- 3 eggs
- 1¼ c. whole milk
- 1 tbsp. organic cane sugar
- ½ tsp. salt
- 1 c. unbleached all-purpose flour
- 3 tbsp. unsalted butter, melted
- additional butter for greasing
Instructions
Lemon Mascarpone
- Make your lemon mascarpone filling by beating all the ingredients together on high speed until smooth and creamy, set aside.
Blueberry Basil Sauce
- In a small bowl, whisk together the sugar and cornstarch.
- Add blueberries to a medium saucepan. Sprinkle with lemon juice and a pinch of salt. Stir in the sugar/cornstarch mixture and chopped basil until everything is well combined.
- Heat over medium until the berries begin to release their juices. Use a potato masher to gently mash some of the blueberries to help thicken the sauce, leaving about one‑quarter of them whole.
- Reduce the heat to low and let it simmer for about 4 minutes, stirring occasionally. Keep the sauce warm while you move on to the crêpes.
Crêpes
- In a mixing bowl, whisk together the milk and eggs. Add sugar, salt, and vanilla; whisk to combine.
- Slowly add the flour, whisking until the batter is smooth. Lastly, drizzle in the melted butter nice and slow, while continuing to whisk.
- Heat a medium size skillet over medium heat. Add a small dab of butter and let it melt until bubbly.
- Pour ¼ cup of batter into the center of the pan and swirl to create a thin, even circle. Increase heat to medium high.
- Cook until the edges turn golden and lift easily from the pan. Flip and cook until the second side is lightly browned.
- Transfer to a plate and repeat with remaining batter.
Assembly
- Spread the lemon mascarpone down the center of each warm crêpe, spoon blueberry basil sauce over the top, and roll.
Notes
- For an alternate presentation, fold the crêpes into quarters and finish with a spoonful of blueberry sauce and a dollop of the lemon mascarpone.
