Sweet Lemon Crepes with Blueberry Compote
From Yankee Magazine — January 2010
Quickbreads, Coffee Cakes Recipes | Miscellaneous Recipes
Yield: about 10 crepes
Old Granite Inn, Rockland, Maine
- 2 eggs
- 1-1/2 cups milk
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 cup flour
- 2 tablespoons unsalted butter, plus extra for cooking crepes
- 1 pound cream cheese, room temperature
- 1 egg
- 1/2 cup powdered sugar
- Zest of 1 lemon
- Juice of 2 lemons
- Blueberry Compote
Heat oven to 350 degrees. In a blender, combine eggs, milk, sugar, vanilla, cinnamon, flour, and butter until smooth. Let batter stand for 10 to 15 minutes, letting air bubbles rise to top. In a 7-inch crepe pan (or nonstick skillet), over medium-high heat, melt a thin layer of butter to coat the bottom. Add just enough batter to coat the pan. Cook about 1 minute, or until lightly browned on the bottom; then flip and cook other side about 1 minute. Remove to a plate to cool, and continue with the rest of the batter. (You may stack crepes.)
In a food processor, combine cream cheese, egg, sugar, lemon zest, and juice until smooth. Spoon 2 tablespoons of filling in the center of each crepe and roll up. Place crepes, seam-side down, in a single layer in a greased baking dish and bake 20 minutes (or until fully warmed through). Serve with the blueberry compote on top.
For the Blueberry Compote
- 1 pint wild Maine blueberries
- 1/4 cup water
- 1/2 cup sugar
- Zest of 1 lemon
- 1/4 teaspoon cinnamon
- 1 tablespoon (approx.) cornstarch
- 1 tablespoon cold water
In a medium saucepan over medium-high heat, combine blueberries, water, sugar, lemon zest, and cinnamon; simmer until they form a syrup. In a separate bowl, combine cornstarch with 1 tablespoon cold water. Whisk in to blueberries and cook about 2 minutes.
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