Crepes with Key Lime Custard and Blueberry Sauce
These crepes are filled with a super easy-to-make key lime custard, and topped with a fresh blueberry sauce!
Servings 10 -12 crepes (4 servings)
Ingredients
Blueberry Sauce:
- 1 1/2 pints fresh blueberries
- 1/4 c. water
- 1 tsp. key lime zest about 3 key limes
- 3 tbsp. key lime juice same
- 1/2 c. sugar
Crepes:
- 4 eggs
- 1 1/2 c. milk
- 3/4 c. water
- 2 c. flour
- 6 tbsp. melted butter slightly cooled
- 1/4 c. sugar
- 2 tsp. vanilla
Key Lime Filling:
- 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
Instructions
For Blueberry Sauce:
- 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.
For Crepes:
- In a large bowl, combine all ingredients and whisk vigorously until smooth.
- In a large saucepan over medium heat, pour about 1/3-1/2 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.
For Key Lime Filling:
- 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!