Stuffed hollandaise crepes with blueberries

Name: Stuffed hollandaise crepes with blueberries
Prep time: 30 min
Cook time: 20 min
Yield: 6
Cuisine: Brunchs et déjeuners
Ingredients: 25 ml (2 tablespoons) of melted butter; 6 large eggs; 250 ml (1 cup) of milk; 150 ml (2/3 cup) of flour; 75 ml (1/3 cup) of sugar; 2 ml (1/2 teaspoon) of salt; 2 ml (1/2 teaspoon) of vanilla extract; 250 ml (1 cup) of fresh blueberries; 50 ml (1/4 cup) of corn syrup

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 10

Baking 20

Portions 6

Freezing No

Ingredients Preparation

Ingredients

25 ml (2 tablespoons) of melted butter
6 large eggs
250 ml (1 cup) of milk
150 ml (2/3 cup) of flour
75 ml (1/3 cup) of sugar
2 ml (1/2 teaspoon) of salt
2 ml (1/2 teaspoon) of vanilla extract
250 ml (1 cup) of fresh blueberries
50 ml (1/4 cup) of corn syrup

Preparation

Side-by-side mode

Preheat oven at 425 ˚F (220 ˚C).
Butter the bottom and sides of a baking plate made of glass of 13 x 9 inches (33 x 23 cm).
In a mixer, mix eggs, milk, flour, sugar, salt and vanilla then mix everything until you get a smooth consistency.
Pour batter in the baking plate and bake crepe until it's well browned and puffed for 20 to 25 minutes.
Meanwhile, heat blueberries and corn syrup in a small pan at medium heat, until a first blueberries pop, so about 2 minutes. Remove from heat.
Remove crepe from oven and pour blueberries syrup at the center. Slice into six portions. Serves right away.

Did you know that...

Our Quebec blueberries are available in season for pick‑your‑own in our fields in Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.

See the product