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Stuffed hollandaise crepes with blueberries

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Petit fuits 2
Preparation 10 min
Baking 20 min
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
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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