Stuffed hollandaise crepes with blueberries
10
20
6
No
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
Preparation
Side-by-side mode
- 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 eggs, milk, flour, sugar, salt and vanilla then mix everything 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.
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