Best 6 Blackberry Lemon Crepes Recipes

LEMON BLACKBERRY TORTILLA FRENCH TOAST

Steps:

• In a small bowl, beat cream cheese, 3 tablespoons lemon curd, lemon zest and extract until fluffy. Set aside., In a shallow bowl, whisk eggs, cream and remaining lemon curd until blended; stir in poppy seeds. In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Dip both sides of a tortilla in egg mixture, allowing excess to drip off. Place in skillet; toast until golden brown, 2-3 minutes on each side. Remove to a wire rack. Repeat with remaining tortillas, adding butter to grease the skillet as needed. , Spread about 3 tablespoons cream cheese mixture over each tortilla to within 1/4 in. of edges. Fold tortillas in half over filling. In a microwave-safe bowl, combine blackberries and spreadable fruit; microwave, covered, at 50% power until warmed, 2-3 minutes, stirring once. Serve with tortillas and, if desired, additional lemon zest.

BLACKBERRY COMPOTE

Steps:

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

BLACKBERRY CREPE CAKE

Steps:

• For the crepes: To a blender, add the milk, flour, granulated sugar, salt and eggs. Blend, cover and refrigerate to sit for at least 2 hours and up to overnight.
• Heat a 10-inch nonstick skillet over medium-low heat and add 1 teaspoon of melted butter. Add just enough batter to cover the bottom of the skillet. Let sit, undisturbed, for 60 to 90 seconds. Lift the edge of the crepe to check that it is set and slightly golden, then carefully flip and cook for another 15 to 20 seconds. Remove to a plate and repeat with the remaining butter and batter.
• For the whipped cream: Whip the cream, powdered sugar and vanilla bean paste together in a large bowl until light and airy. Set aside.
• For the assembly: Lay a crepe on a cake stand or large plate. Add 3 tablespoons of whipped cream, then spread over, leaving a small gap around the edge. Next, add about a tablespoon of the lemon curd and disperse as best you can over the cream. Top with another crepe and 3 tablespoons of the whipped cream and spread. For the next layer, add about a tablespoon of the blackberry jam. Repeat the steps by adding a crepe, whipped cream and alternating between the curd and jam, until there is only 1 crepe left. Add that crepe to the top. Then mound the remaining whipped cream in the center.
• Transfer to the refrigerator and chill for at least 1 hour. Garnish the top with the fresh blackberries and lemon wheels before slicing and serving.

BLUEBERRY LEMON CREPES

Steps:

• In a large bowl, combine the biscuit mix, milk and egg. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. (Crepes may be made in advance and refrigerated, tightly covered, until needed.), For filling, in a large bowl, beat the cheese, cream, lemon juice and pudding mix until well-blended. Refrigerate at least 30 minutes., Spoon about 2 tablespoons of pudding mixture onto each crepe; roll up. Top with remaining pudding mixture; garnish with blueberry pie filling.

BLACKBERRY LEMON CREPES

Steps:

• Place 1 cup flour into the bowl of a blender.
• add 1/2 cup water, milk, granulated sugar, vanilla, and salt.
• Puree ingredients until smooth.
• Chill batter in refrigerator for at least 1 hour or up to 24 hours.
• Heat a 10 inch non stick skillet or crepe pan over medium high heat.
• Brush pan with melted butter and immediately pour in about 1/4 cup batter.
• Lift pan and rotate and tilt in all directions until batter covers bottom of pan.
• Set pan back onto stove top and allow crepe to cook for 1 minute or until edges begin to brown.
• Flip crepe and cook another 20 to 30 seconds.
• Repeat with remaining batter while stacking crepes on a serving plate.
• Filling:.
• Place mascarpone cheese into a medium bowl.
• Add zest and juice of a lemon, confectioners' sugar, and vanilla extract.
• Beat ingredients with an electric mixer until smooth.
• Pour a cup of heavy cream into bowl slowly while mixing on low.
• Turn mixer to medium high and mix until mascarpone filling reaches stiff peaks.
• Blackberry Sauce:.
• Place blackberries into a small saucepan.
• Add sugar and lemon juice.
• Cook over medium-high heat until boiling and stir occasionally.
• Place 1 teaspoon cornstarch into a small bowl.
• Add a.
• Add a teaspoon water and stir cornstarch mixture.
• Continue stirring cornstarch mixture while pouring into blackberry mixture.
• Cook sauce until slightly thickened.
• Remove sauce from heat and allow to cool to room temperature.
• Assembly:.
• Place one crepe onto a serving plate.
• Spread mascarpone filling over half of crepe.
• Spread over 2 teaspoons blackberry sauce over mascarpone filling.
• Fold crepe in half and fold in half again.
• Sprinkle with confectioners' sugar if desired.
• Pour 1 to 2 tablespoons blackberry sauce over crepe.
• Dollop with a teaspoon mascarpone filling.

HOMEMADE BLACKBERRY LEMONADE

Steps:

• Heat 3/4 cup sugar and 1/2 cup water in a small saucepan over medium heat. Cook and stir until sugar has dissolved, about 2 minutes. Let cool.
• Place blackberries and remaining 2 tablespoons of sugar in a blender. Blend until smooth.
• Combine simple syrup, blended blackberries, remaining 4 cups of water, and lemon juice. Place a fine-mesh sieve over a pitcher and pour lemonade into the pitcher. Discard solids. Serve over ice.