Crêpes With Blueberry Coulis (Crepes)

Submitted by ncmysteryshopper

"The Culinary Institute of America’s Cheese-filled Crêpes with Blueberry Coulis (sauce) is a treat you ’ll remember for years to come. Although traditionally eaten in the morning, crepes can be served as a light snack, impressive brunch item, or mouth-watering dessert. To save time, prepare the cheese filling, blueberry coulis, and crêpes in advance and store them in the refrigerator until you’re ready to assemble. Prepared crêpes should be stacked between sheets of parchment or waxed paper, wrapped in plastic wrap, and refrigerated. You can also freeze crêpes for a later date; just remember to thaw them before filling and folding."

 

• Ready In: 50mins
• Ingredients: 16
• Yields: 12 crepes
• Serves: 6

ingredients

• Crepes Batter

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1⁄4 teaspoon salt
• 1 large egg
• low-fat milk
• 1 tablespoon unsalted butter, melted
• 1⁄4 teaspoon vanilla extract
• melted unsalted butter, for greasing and drizzling

• Cheese Filling

• 2 cups cottage cheese
• 1 (3 ounce) package cream cheese
• 2 tablespoons sugar
• 1 large egg
• 1⁄2 teaspoon vanilla extract

• Blueberry Coulis

• 1 lb fresh blueberries (3 1/2 cups) or 1 lb frozen blueberries (3 1/2 cups)
• 3⁄4 - 1 cup sugar
• 1 -2 tablespoon fresh lemon juice

directions

1. To make the crêpe batter, sift the flour, sugar, and salt into a bowl and set aside; Combine the egg, milk, butter, and vanilla extract in another bowl and stir until smooth; Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter; Let the batter rest for 30 minutes in the refrigerator; (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours).
2. Heat a crêpe pan or small skillet over medium heat; Brush the pan with melted butter; Pour a scant ¼ cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom; Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes; Use a thin metal or heatproof rubber spatula to loosen the crêpe, and turn it over; Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more; Stack the crêpes between layers of parchment or waxed paper as you cook.
3. To make the cheese filling, purée the cottage cheese and cream cheese in a blender until very smooth; Transfer to a bowl and stir in the sugar, egg, and vanilla extract by hand; Keep refrigerated until you are ready to finish the crêpes.
4. Combine the blueberries, ¾ cup of the sugar, and one tablespoon of the lemon juice in a saucepan and bring to a simmer over medium heat; Simmer until the sugar has dissolved, about 10 minutes; Taste the mixture and, if necessary, add more sugar; Continue to heat until any additional sugar is dissolved; Strain the coulis through a fine-mesh sieve (Makes 2 Cups).
5. After straining, place the coulis in a clean saucepan and bring to a simmer; Make a slurry by blending 2 teaspoons cornstarch with 2 teaspoons cold water. Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce.
6. Preheat the oven to 400 degrees F; Lightly brush a medium baking dish with melted butter.
7. Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe; Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up; Place the crêpes seam side down in the prepared baking dish; Drizzle with melted butter and bake until very hot, 8-10 minutes.
8. Serve immediately, 2 crêpes per serving, with warm blueberry coulis.

Reviews

[littledarmi]

This was good, but not as amazing as I thought it would be. The cheese filling was more watery than I would have expected, and it was hard to keep it wrapped up in the crepe. There was also too much of it. I think next time I would make a filling without egg, so that it doesn't have to bake, and so people can spoon extra on the top.

 

[Leslie]

This recipe is just WONDERFUL!! We enjoyed it so much, and it wasn't as time consuming as it first appeared. I made the crepes the night before, put them in the fridge and served them for dessert the next night. Now I want to try different fruits for the coulis, I am thinking peach, strawberry, raspberry, blckberry mmmmmmmm! Thanks for posting a great recipe!

 

[Kaarin]

This is a very special dish. We had this for breakfast, and I didn't make anything ahead, so I had to get up early! I doubled the crepes, and ran out of time to strain the sauce, so we had fruity sauce. A little time consuming, but worth it. I thoroughly enjoyed eating these!!!

 

[PanNan]

Wow! - a delicious treat. Definitely company worthy. I did have to guess on the quantity of milk - and used 1 1/2 cups, which worked out well, but I only got 10 5" crepes instead of 12. Also, the cheese mixture was about twice the amount needed, and I filled them generously. I also made 1/2 the amount of coulis, and I still had plenty left over. I recommend doubling the crepe recipe portion, because it's so good, everyone will want more than 2, and then the remaining quantities will work out just right. Although the recipe is a bit time consuming, it is well worth making. It's not overly sweet - therefore perfect for brunch. Thanks for sharing a great recipe.