These crepes are filled with a super easy-to-make key lime custard, and topped with a fresh blueberry sauce! They boast delicious seasonal flavors, and make for a great weekend breakfast or dessert!
It’s almost over. If you’re tired of seeing crepes this week (that’s not possible, hopefully?), it’s almost over. We’re in the homestretch of crepe week. Crepe week actually turned into like 2 weeks of crepe recipes because I got behind on LIFE. Life in general. So behind. As in, I *still* have Christmas stuff to put away. I wish I were kidding! That is one example of my behindedness (yep, not a word). But I got delayed in some of the posts. Whoops.
Enough about how behind I am (it’s baaaad), and onto crepes. Although, it occurs to me, maybe I’m behind because I made about 150 crepes in the last few weeks. I wish I were kidding about that too, but I am most assuredly NOT. Sooo many crepes, but it was a delicious couple of weeks!
Between the other crepe recipes I’ve shared so far, and the big fat failure, I’ve had crepes coming out my ears. I attempted the failure again this past weekend, and it was a second big fat failure. I’m talking about a crepe cake. I made 32 crepes TWICE for a crepe cake I wanted to share, and the cakes both FAILED. So, my stance on crepe cakes is now as follows: never again.
….until next time.
Happier things. Let’s talk about a success story – these Crepes with Key Lime Custard and Blueberry Sauce! These were the product of S.O. bringing home a bag of about 30 key limes because he thought they were ‘cute’. Yes, that was the word he used. I love blueberries with lemon, and think of those two together as a power team. Key lime? Same deal.
These crepes are filled with a creamy custard that’s flavored with fresh key lime juice and key lime zest. The custard is cheating. It’s a combo of Cool Whip and vanilla pudding. Not nearly as fancy as I made it sound by calling it “custard,” but no less delicious and really simple. It’s so creamy and light, and the key lime flavor is tart and bright. You could definitely sit around eating the filling all by itself. Serve it to people and call it “Key Lime Mousse.” #newblogpostidea
The blueberry sauce is simple ingredients as well. Fresh blueberries mixed with a little sugar and more fresh key lime juice and zest! The blueberries burst and explode as they cook, and become intensely sweet, flavorful, and colorful! This is such an easy way to make a fruit sauce and it doesn’t disappoint. It’s vibrant and pretty, and it tastes incredible!
- 1½ pints fresh blueberries
- ¼ c. water
- 1 tsp. key lime zest (about 3 key limes)
- 3 tbsp. key lime juice (same)
- ½ c. sugar
- 4 eggs
- 1½ c. milk
- ¾ c. water
- 2 c. flour
- 6 tbsp. melted butter, slightly cooled
- ¼ c. sugar
- 2 tsp. vanilla
- 1 - box instant vanilla pudding mix
- 1 c. milk
- 1 - 8 oz. container Cool Whip or whipped topping, thawed
- 3 tbsp. key lime juice (about 3 key limes)
- 1 tsp. key lime zest (same)
- In a medium pot, combine all ingredients and cook on medium-high heat, bringing it to a boil.
- Reduce heat to low, and simmer for 10-12 minutes.
- Remove from heat, and allow to cool. It will thicken slightly as it cools.
- In a large bowl, combine all ingredients and whisk vigorously until smooth.
- In a large saucepan over medium heat, pour about ⅓-1/2 c. batter, covering the entire bottom of the pan in a thin layer.
- Cook for about 2-3 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
- Remove crepe from pan, and continue making crepes with remaining batter.
- In a large bowl, combine vanilla pudding mix and milk. Whisk until smooth.
- Fold in whipped topping, key lime juice, and key lime zest.
- To serve, spoon or pipe the filling evenly across the diameter of the crepes, and roll them into 1-2 inch tubes.
- Spoon about 3 tablespoons of blueberry sauce over top. Enjoy!