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Stuffed hollandaise crepes with blueberries
Author:
Les Cultures de chez nous
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Preparation
10 min.
Baking
20 min.
Portions
6
Freezing
No
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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
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Preparation
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 egs, milk, flour, sugar, salt and vanilla then mix all 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.
Chef's notes
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Stuffed hollandaise crepes with blueberries
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