Ingredients
- 12 6-inch crepe shells (Try My Basic Sweet Crepes Recipe)
Wild Blueberry Filling:
- 1 cup Wild Blueberry Fruit Sauce
- 2 cups frozen or fresh wild blueberries
Maple Syrup Whipped Topping:
- 3 tablespoons Maine maple syrup
- 1 cup whipping cream
Instructions
To prepare the filling/topping:
- Combine the wild blueberry fruit sauce and wild blueberries in a saucepan. Cook over medium-low heat until bubbly and the berries are soft. Set aside.
- Beat the whipping cream until soft peaks form. Beat in the maple syrup. Refrigerate until ready to serve.
To Assemble with Filling/Topping::
- Spread about ¼ cup of wild blueberry filling on ½ the crepe.
- Roll and transfer to a plate.
- Spoon the maple whipped cream over the top.
Recipe Notes
Makes about 12 filled crepes.
Nutritional analysis per crepe (estimate only): 202 calories, 3 grams protein, 26 grams carbohydrates, 9 grams fat, 36 mg. sodium, 1 gram fiber
Chef Cheryl’s notes: For an excellent read about the art of making crepes, refer to: Doubleday’s CREPES COOKBOOK. This batter will keep in the refrigerator for several days. Bring to room temperature and stir well before using.