SANDRA'S BLUEBERRY CHEESE-FILLED CREPES over CUSTARD

A very decadently delicious dessert
that once mastered I'm sure you'll be often making
using many variations of 
fillings, toppings, and sauces to your heart's desire...

Servings: (8 total = 2 ea.)
Prep: 30 mins. |
Stand: 30 mins. |
Cook: 30 mins.

Posted: by Sandra

INGREDIENTS

***Custard
2 tablespoons granulated sugar
2 teaspoons cornstarch
Pinch of kosher salt
3/4 cup milk
1 egg yolk
1 teaspoon vanilla extract

***Filling
1 lb. container ricotta cheese
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
Pinch of freshly ground nutmeg

***Blueberry-Cinnamon Sauce 
--[click here for optional: Apple Walnut Filling]
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 cup fresh blueberries
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

***Sweet Crepes
1 cup all-purpose flour
Pinch kosher salt
2 teaspoons granulated sugar
½ teaspoon freshly grated lemon zest
2 egg, beaten
1/2 cup milk
1/2 cup club soda
3 tablespoons melted unsalted butter, plus 3 tablespoons for cooking the crepes

METHOD

In a small mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients, including 3 tablespoons of melted butter, and whisk together to combine. The mixture should be a loose batter. If the mixture is too thick, whisk in a bit of milk. Set batter aside for 30 minutes at room temperature.

Meanwhile, make the custard in a small saucepan, by whisking the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg, and then add the tempered egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while making the filling, sauce, and assembling the crepes.

For the blueberry sauce, whisk together sugar and cornstarch in a small saucepan over medium heat. Add the remaining ingredients and stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while stirring occasionally. Set aside to let cool.

For the cheese filling, mix all ingredients together in a small bowl, and set aside.

Melt the 3 remaining tablespoons of butter in a small glass bowl in the microwave. Place a small non-stick skillet over medium heat, and with a paper towel dip into butter and swipe lightly to butter skillet. Keep the buttered paper towel close by, as you will need it for making further crepes.

Begin making crepes. Fill a ladle, almost about 3 tablespoons full, with batter and pour it into the preheated pan, while tipping and rolling the pan to evenly coat the bottom. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, about 1 minute, use a spatula to loosen the crepe, and turn over to cook for about 1 minute more on the other side. Remove the crepe from the pan between parchment-lined squares stacked on platter to let cool. Repeat this process, until all the batter is used, wiping the pan with your buttered paper towel, as needed.

To make individual crepe desserts (allowing 2 per serving), spoon 2 tablespoons of the custard sauce on each dessert plate, spread 2 tablespoons of the cheese filling in a line down the center of each crepe with the same amount of blueberry filling and roll up, and place 2 crepes on top of custard. Drizzle remaining blueberry sauce over the crepes. Repeat until all 8 plates are finished, and serve. – Enjoy!

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