Name: Cheese Stuffed Crepes with Blueberry Compote recipe by Sonia Shringarpure at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 8
Ingredients: For crepe batter:; 1 cup plain flour; 1 cup milk; 1/4 cup cold water; 2 Eggs; 1 tsp sugar; A pinch of salt; 3 tbsp melted butter; For Cheese filling:; 4 oz cream cheese (room temperature); 1 cup ricotta cheese; 3 tbsp Powdered sugar; Zest of 1 lemon; Few drops of lemon extract; 1 egg; For blueberries compote:; 2 tbsp Butter; 1 pint blueberries; 2 tbsp Cornflour; 1/2 cup Sugar; Juice of 1 lemon

ABOUT Cheese Stuffed Crepes with Blueberry Compote RECIPE

Crepes are quite popular throughout Europe though originated in France. Crepes are thin pancakes usually made from wheat flour. They can be sweet or savory with stuffing such as cheese, fruits, ham, or asparagus, etc.

Ingredients Serving: 8

For crepe batter:
1 cup plain flour
1 cup milk
1/4 cup cold water
2 Eggs
1 tsp sugar
A pinch of salt
3 tbsp melted butter
For Cheese filling:
4 oz cream cheese (room temperature)
1 cup ricotta cheese
3 tbsp Powdered sugar
Zest of 1 lemon
Few drops of lemon extract
1 egg
For blueberries compote:
2 tbsp Butter
1 pint blueberries
2 tbsp Cornflour
1/2 cup Sugar
Juice of 1 lemon

Instructions

To prepare the batter: Blend milk, water, flour, eggs, salt and sugar in a blender for 15 seconds. Scrape down the sides of blender and add melted butter and blend again till it is a homogenous mixture.
Refrigerate the batter for 1 hour to rest and for better texture.
To prepare cheese filling: Combine all the cheese filling ingredients and blend in a mixie for few seconds till smooth. Refrigerate for 15-20 minutes.
To prepare the compote: Heat a saucepan. Add butter, blueberries, and sugar. Bring it a simmer. Press down with back of spoon to crush few berries. Add cornflour and lemon juice. Cook till it thickens and cool the compote.
To make the crepes: Preheat oven to 375 Deg F (180 Deg C).
Heat a nonstick pan. Rub it with butter. Pour a ladle of the batter on one side of pan and tilt the pan to spread the batter evenly in circular manner.
Cook it for 1 to 1-1/2 minutes on low heat till it sets and edges start browning. Flip the crepe and cook for 20-30 seconds and remove to a plate.
Line a baking tray with ovenproof parchment paper. Place few teaspoons of cheese filling on the crepe and start folding the sides first and then roll it (like a spring roll). Keep the folded seam side facing down on the tray.
Bake them for 30 minutes or till they are slightly golden in color.
Arrange crepes on a plate. Drizzle with blueberry compote and fresh strawberries (optional).

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