Quick Facts
Yield: 12 to 16 crepes
Prep Time: 10 minutes
Chill Time: 30 minutes, or up to 2 days
Cook Time: 20 minutes
Bake Time: 10 minutes
Yes, a muffin mix makes a delicious base for crepes!
Ingredients
Crepes:
- 1 package SH Lemon Poppyseed Bread & Muffin Mix
- 1-1/2 cups milk
- 4 eggs
- 2 tablespoons butter, melted, plus additional butter for cooking
Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup blueberry jam
Berry Sauce:
- 1 package (16 ounces) frozen blueberries, thawed
- 1/4 cup Karo® Light Corn Syrup
- 1 tablespoon Argo® Corn Starch
Topping:
- 0 powdered sugar
Directions
Combine all crepe ingredients in a blender and pulse for 10 to 20 seconds. Refrigerate batter for 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
To make the filling, beat the cream cheese with the sugar and vanilla until smooth, add the jam and stir until well combined.
Preheat oven to 300°F.
Melt a small amount of butter in 8-inch skillet over medium heat. Pour 1 ounce ladle (or 2 tablespoons) batter into prepared hot pan, rotating pan until batter covers bottom. When crepe has browned slightly on the bottom, carefully work a rubber spatula underneath it and flip. Cook the second side briefly, just to set the batter. Remove from skillet and place on a baking sheet lined with parchment pape. Repeat with remaining batter.
To assemble the filled crepes, place about 2 tablespoon of filling in center of each crepe. Roll up the crepes and place them in a baking dish, seam side down. Bake for 10 minutes.
To make the berry sauce, combine blueberries, corn syrup and corn starch in a small saucepan over medium heat. Heat and gently stir the blueberry sauce until thick enough to coat the back of a metal spoon, about 5 minutes.
Pour sauce over crepes and top with a sprinkle of powdered sugar.