In my opinion, one of the best flavors to enjoy during summertime is anything lemon-blueberry. The bright zest from a lemon combined with sweet, sugary blueberries is a killer combo. Both add such a nice bite to muffins, cakes, cookies and sweet breakfast dishes. Sad thing is, I haven’t enjoyed many lemon-blueberry treats this summer.
Instead of sulking about the lack of this zesty, sweet flavor in my life, I decided to make a lemon-blueberry dish right at home because when life gives you lemons, you make lemonade, right? Or in my case, when life gives you lemon extract, you make lemon, blueberry and cream crepes.
I received a bottle of Nielsen-Massey lemon extract a couple of weeks ago and since then, I haven’t been able to stop daydreaming about the many ways I can use it. I plan to put it in baked goods, in chicken marinades and maybe even rice. After all, I am Greek and love me some lemon.
The thing I love most about this extract is that it’s all-natural and purely flavored. The aroma is incredible and the slightest few drops can bring lemon flavor to any dish. Another plus, whenever I don’t have lemons at home, but need some zest, this little bottle will always be in the kitchen (until I run out of course).
These thin, golden crepes are topped with sour cream and then a sugary lemon-blueberry compote. I adore the two together – after making these, I devoured them.
If you end up making these, don’t forget to tag your photos with #marinamakeseats!
Blueberry Lemon & Cream Crepes
Makes 6 big, thin crepes
- 2 cups of blueberries
- 1 cup of sugar
- 2 tablespoons of Nielsen-Massey lemon extract
- 1/2 cup of water
- 2 tablespoons of cornstarch
- 4 eggs
- 1 cup of flour
- 2 tablespoons of sugar
- 1/2 cup of water
- 1/2 cup of milk
- Tablespoon of olive oil
- Tablespoon of Nielsen-Massey lemon extract
- 2 cups of sour cream
- 1/4 cup of half and half
- Powdered sugar
First, make the lemon-blueberry compote by combining the blueberries, sugar, lemon extract and water in a medium saucepan over medium-high heat. After about 5-7 minutes, the mixture will start to boil. Once the mixture boils for a couple of minutes, add the cornstarch, whisking to completely combine. Continue cooking for another minute or two, or until the mixture thickens. Set aside to cool slightly.
While the compote is cooking, make the crepe batter. Using a hand mixer, beat eggs and flour in a medium bowl until the mixture is smooth and the eggs and flour are completely combined. Next, add sugar, water, milk, olive oil and lemon extract until smooth and combined. Make sure to scrap down the sides of the bowl as you go along.
Set a large frying pan over medium-high heat, allowing it to heat up for 2-3 minutes. Using a 1/2 cup measuring cup (or very large ladle), scoop crepe batter into the cup and pour it into the frying pan, turning the frying pan by its handle to ensure the mixture spreads evenly and thinly across the pan. The crepe will slightly bubble and crisp up on the sides when it’s ready to be flipped (about 2-3 minutes or less). Lower the heat slightly and using a spatula gently lift up the sides and flip the crepe, cooking for another minute or two. Remove the crepe from the pan and set aside on a plate. Repeat this step with the rest of the batter.
While the crepes are cooking, combine the sour cream, half and half, and salt in a small bowl. Whisk to combine and set aside. This will be the cream for the crepe.
To assemble the crepe, fold in half and spread a couple of heaping tablespoons of cream across. Fold in half again and top with an additional tablespoon of cream and a couple of tablespoons of lemon-blueberry compote. Finish it off with a dust of powdered sugar.