Blueberry Dessert Crepes

Ingredients

Crepes

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups whole milk, plus more if needed
• 3 large eggs, room temperature
• 5 tablespoons unsalted butter, melted + extra for your skillet
• 3 tablespoons granulated sugar

Filling

• 1 1/2 teaspoons cornstarch
• 1/2 cup orange juice
• 1 1/2 cups frozen or fresh blueberries, divided
• 8 ounces cream cheese, softened
• 1/4 cup confectioners sugar
• 1 teaspoon vanilla extract

Directions

1. In a small saucepan combine sugar and cornstarch; stir in orange juice.
2. Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes; stir in 1 cup blueberries; return to a boil; boil and stir for 1 minute.
3. In a mixing bowl beat cream cheese until light. Add confectioners sugar and vanilla extract; beat until smooth and creamy. Set aside.

To make your crepes

1. Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl.
2. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter.
3. Strain mixture into a medium bowl, and refrigerate for at least 1 hour.
4. Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter.
5. Pour 3 tablespoons batter into pan, turning and tilting skillet to coat bottom evenly with batter.
6. Cook until top of crepe appears set, bottom is firm and golden brown in spots, about 1 minute.
7. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture.
8. Cook for another 45 seconds - 1 minute and then transfer to a plate, and cover.
9. Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes).
10. When crepes are ready, fill with filling and roll up.
11. You can drizzle bits of berries over top for added color.