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Nancy’s Recipes

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Breakfast & Smoothies

Blueberry Lemon Crepe Casserole

Featured Products: Nancy’s Organic Cream Cheese

 

Ingredients

Crepes

  • 1 ¼ C. Whole Milk
  • 1 C. All-Purpose Flour
  • 2 Tbsp. Sugar
  • 1/8 tsp. Salt
  • 3 Eggs
  • 2 Tbsp. Butter, melted
  • 1/2 tsp. Vanilla

Filling

  • 8 oz. Nancy’s Organic Cream Cheese, room temperature
  • 1 Lemon, Zested and Juiced
  • 1 ¼ C. Powdered Sugar, plus more for serving

Toppings

  • Fresh Blueberries
  • 1 Lemon, thinly sliced for garnish (optional)

 

Directions

  1. In a mixing bowl, use a hand mixer to beat the cream cheese, lemon zest and juice until smooth. Gradually incorporate the powdered sugar.
  2. Spoon the cream cheese filling into a piping bag or the corner of a quart-sized resealable freezer bag (snip the tip).
  3. In a mixing bowl, whisk together the flour, sugar, and salt. Set aside.
  4. In a blender, combine the milk, eggs, butter, and vanilla. Slowly add the dry ingredients and blend until the batter is smooth.
  5. Pour ¼ cup batter into the bottom of a non-stick pan over medium heat. Immediately lift and tilt the pan in a circular motion, working the batter to the edges of the pan in one even coat. Cook for 1-2 minutes before flipping to brown the other side.
  6. Allow the crepes to cool to room temperature.
  7. Spread each crepe with about 2 Tbsp. of filling. Fold them into quarters and layer with fresh blueberries in an 8×8 baking dish.
  8. If desired, heat the stuffed crepes in the oven at 350 degrees for 10-15 minutes, just until warm. Otherwise, serve at room temperature.
  9. To finish, sprinkle with powdered sugar.
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