WILD BLUEBERRY CREPES
Serve these delicious crepes for a French-style
breakfast or as an elegant dessert
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
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.
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.