I’ve had the good fortune this summer to have found the best blueberries I’ve ever tasted (Blooms ‘n Berries, Loveland – near Cincinnati). I used a good portion of them to make some wonderful Blueberry Jam and wanted to find a way to use the jam other than on biscuits or toast (as good as that is). I read online that a lot of people enjoy crepes with jam or jelly and thought that might make a delicious dessert.
Crepes are very easy to make. Remember to allow an hour for the batter to rest in the refrigerator before making the crepes. Crepes can be browned, placed in stacks with waxed paper between each crepe and refrigerated or frozen for later use. The refrigerated and thawed crepes can be warmed in a microwave for 10-15 seconds or in a skillet.
The topping is delicious with the addition of good Greek blueberry yogurt. It thickens the topping, adds a tang to the flavor and turns the whipped topping a beautiful light lavender color.
My daughters and I just love this dessert.
BLUEBERRY JAM CREPES
- 2 eggs, beaten well
- 1 cup milk
- 1-½ Tblsp. melted butter
- ½ tsp vanilla
- Pinch salt
- 1 cup all-purpose flour
- Butter for frying
- ¾ cup blueberry jam
- 1-1/2 cups frozen whipped topping, thawed (Cool Whip)
- 1/2 cup blueberry Greek yogurt
- 24 blueberries, optional
To Make Topping
Stir together the whipped topping and yogurt until blended. Cover and refrigerate until ready to use.
To Make Crepes
In a large measuring cup, place beaten eggs. Add milk to beaten eggs, whisk in melted (cooled) butter, vanilla, salt and flour; mix until smooth. Cover and refrigerate for at least an hour.
Lightly butter a 7-inch non-stick skillet and heat to moderately hot. Using a small measuring cup pour about ¼ cup of batter into pan and quickly swirl to coat bottom.
Allow to brown on the other side. Remove to plate. Spread about 1-½ Tblsp. blueberry jam down the center of crepe.
Fold crepe over from each side.
Top with a dollop of Blueberry Yogurt Topping and a few berries, if you have them. Serve at once.
Servings: 8 crepes