Our Nordic Needle staff Christmas party was so much fun. We all gathered at Sue’s home for delicious food, fun games, our annual ornament exchange and gifts. Duane, our manager, favored us all with this delicious dessert and agreed to share the recipe with you! Thank you so much, Duane!
Blueberry Mascarpone Crepes
Blueberry Sauce Ingredients:
Combine all ingredients in sauce pan, and simmer for about 1 hour. Stir occasionally to prevent scorching. Add orange juice or water if the sauce becomes too thick.
Combine all ingredients except for water and mix in bowl with electric mixer. Add water until batter is the consistency of runny pancake batter. Mix until smooth. Refrigerate for at least one hour.
Heat 12" non-stick fry pan to just above medium heat. Let the pan heat up before starting your crepes. Spray pan lightly with spray oil or coat with a small amount of melted butter. You shouldn’t need to oil the pan more than the first time. Pour one-third cup of batter into the center of pan. Immediately pick up pan and turn so that batter spreads out to cover the bottom of the pan. Cook approximately 1 minute or until edges are just starting to turn golden. Flip with a spatula, and cook on the other side approximately 20-30 seconds. Place finished crepe on a paper towel and start another. If the batter does not spread enough to coat the entire bottom of the pan, add a small amount of water, whisk it into the batter, and start another crepe. Once you have cooked all your crepes and they have cooled, you may store them in the refrigerator or freezer, separated by wax paper.
Makes 8 crepes approximately 10" in diameter
Mix all ingredients in a bowl until well blended.
Spread 2-3 tbsp inside each crepe. Roll up crepe, and place seam side down in a lightly buttered baking dish or cookie sheet. Add 2-3 tbsp of Blueberry Sauce to the top of each crepe in dish. Bake at 325° for approximately 10-15 minutes to warm through.