Blueberry Crepe with Vermont Flare

Team: Eat More Crepe

Host School: The Sharon Academy Middle School

Age Group: Middle School

Ingredients

Crepe:
1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons butter

Cheese Filling:
1 1/2 cups homemade ricotta cheese
4 ounces cream cheese
1 tablespoons maple syrup
1 lemon zested
1 egg

Blueberry Sauce:
2 tablespoons butter
2 pints blueberries
3/4 cup sugar

2 Tbsp cornstarch

1 juice of one lemon
 

Melted butter for cooking crepe
maple syrup and blueberries for decorating

Preparation Instructions

Directions
Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend well on for 15 seconds until the batter is smooth. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest.

Cheese Filling:

Combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill.

Blueberry Sauce:

Combine the butter, blueberries, maple syrup, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a boil and stir thickens.

Cook Crepe and then assemble.  Preheat the oven to 400 degrees F  Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down.  Pan-fry crepe for 2 minutes per side until crisp and golden. Transfer to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets.  Spoon the blueberry sauce on top, with maple syrup and blueberries. Serve.