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BLUEBERRY PECAN CREPES

Blueberry compote filling Blueberry compote filling
1 pint blueberries Heat in a medium saucepan. Bring 3/4 of berries to a
1/3 cup water simmer on medium heat. Reduce to low, add remaining
berries and sugar. Stir until thickened and coats back
1/2 cup sugar
of a spoon, roughly 6 minutes. Remove from stove and
pour into a covered bowl. Cool in fridge. Can be used
Crepes up to a week or use right away for warm crepes.
1 cup flour
1 tbsp. sugar Crepes
In blender or using a whisk, add flour, sugar, milk, eggs,
1 ¼ cup milk
and melted butter. Stir until you have a batter with no
2 eggs
flour lumps. Heat a small frying pan on medium heat.
2 tbsp. butter, melted and cooled
Turn on oven to warm. Add a dab of butter to the pan and swirl, covering entire surface. Pour 1/4
plus more for cooking cup of crepe batter into pan. While tilting pan in circular motion spreading batter evenly. Fry for a

minute or until crepe is easy to lift out with spatula (not brown and crispy) just solid enough to hold
its shape. Flip and fry other side about 30 seconds or until pockets of air begin to form under crepe.
Place crepe into a plate and put into low warm oven to keep warm while you prepare the rest.

Fill with blueberry compote and fold over.

(Optional, add a sprinkle of cinnamon and nutmeg to crepe mixture when cooking it in pan.)

Garnish with fresh blueberries, pecans, sprig of mint, and whipped cream if desired. Makes 8.

Recipe courtesy of Chef Rhonda Meek, Village Cuisine Catering and Café , villagecuisinecafe@att.net

DESOTO PARISH TOURISM

Experience the rural, scenic roads of DeSoto Parish. Less than 30 minutes south of Shreveport at the
head of Toledo Bend Lake Reservoir. Discover incredible food, adventure, and history.
318-872-1177 | DiscoverDeSoto.com
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