Blueberry Crepes with Vanilla Cream SyrupFrom AUSTIN FOLK HOUSE BED & BREAKFAST
- 3 Tablespoons Melted Butter
- 1 Cup Whole Milk or Buttermilk
- 1 teaspoons Vanilla
- 1 Cup Flour
- 1/3 Cup Powdered Sugar
- 1/2 Teaspoon Salt
- 2 eggs
- 1 Teaspoon Cinnamon
- 12 Oz. Cream Cheese, Softened
- 1 Cup Powdered Sugar
- 1/4 Cup Heavy Cream
- 1 Cup Fresh or Frozen Blueberries
- 1/2 Cup Granulated Sugar
- 1/2 Cup Karo Syrup
- 1/2 Cup Heavy Cream
- 1 Tablespoon Vanilla
Mix together liquid ingredients in one bowl, and dry ingredients in a separate bowl. Combine the two, and mix until a smooth batter is achieved. It's best to let the batter sit overnight in the refrigerator, but not mandatory. To make crepes, pour about 3 tablespoons of batter into a small skillet over medium heat. Cook on one side, and then flip to cook the other side.
Mix Cream Cheese, Sugar and Cream together until smooth. Fold in blueberries.
Vanilla Cream Syrup
Combine sugar, syrup and vanilla in a pot over medium heat. Cook for two minutes, then turn off heat and add cream. Divide filling among the crepes. Serve with Vanilla Cream Syrup. Garnish with whipped cream and mint leaves.