Crêpes and Blueberry Sauce

These crêpes, stuffed with sweetened cottage cheese and garnished with a fresh blueberry sauce, are a delightful way to sweeten your tea menu.

Crêpes and Blueberry Sauce
Yield: 2 dozen crêpes • Preparation: 10 minutes • Cook: 20 minutes
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  1. 2 dry pints fresh blueberries
  2. ½ cup sugar, divided
  3. 2 tablespoons orange juice
  4. 1 cup cottage cheese
  5. 2¼ cups all-purpose flour
  6. ¼ teaspoon coarse salt
  7. 2 cups whole milk
  8. 3 large eggs, lightly beaten
  9. 1 tablespoon Grand Marnier liqueur
  10. 1 teaspoon pure vanilla extract
  11. 1½ tablespoons unsalted butter, melted
  12. 1 tablespoon vegetable oil
  1. In a medium saucepan, combine blueberries, ¼ cup sugar, and orange juice. Cook over medium heat until sugar dissolves. Bring to a rolling boil, stirring constantly, until mixture coats the back of a spoon and is thickened. Let mixture cool slightly before transferring to an airtight container to keep warm until needed.*
  2. In a small bowl, combine cottage cheese and 3 tablespoons sugar. Cover, and refrigerate until ready to use.
  3. In a large bowl, combine flour, remaining 1 tablespoon sugar, and salt. Add milk, eggs, Grand Marnier, and vanilla extract, whisking until well combined. Add butter and oil, whisking until mixture is smooth. Strain mixture through a fine-mesh strainer. Cover, and let batter stand for 2 hours, either at room temperature or in the refrigerator.†
  4. Heat a 4-inch skillet coated with nonstick cooking spray over medium-high heat. Remove pan from heat.
  5. Place a 3-inch round cookie cutter in the hot pan. Pour approximately 1½ tablespoons batter into the cutter. Quickly tilt pan in all directions, holding down the cutter, so batter covers inside of cutter with a thin film. Cook for 20 to 30 seconds. Carefully remove the cutter, and lift edge of crêpe with spatula to test for doneness. Turn crêpe when underside is lightly browned. Cook 20 to 30 seconds on other side. Place crêpe on paper towel to cool.
  6. Repeat cooking procedure until 2 dozen are made, stacking crêpes between single layers of waxed paper to prevent sticking.
  7. Fill prepared crêpes with approximately 1 heaping tablespoon filling. Fold 1 side over the other.
  8. Place 2 filled crêpes on each plate. Spoon warm blueberry sauce over crêpes. Serve immediately.
  1. *Sauce can be made ahead, stored in the refrigerator, and warmed before serving.
  2. †Store in an airtight container in the refrigerator for up to 3 days.
  3. • Leftover batter can be stored in an airtight container in the refrigerator for up to 4 days
TeaTime Magazine

 From TeaTime March/April 2011

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