Pancakes with custard and blueberries

Votes: 1

How to Make - Blueberry Custard Pancakes

Time: 50 min.
Complexity: easily
Servings: 4

Pancakes with custard and blueberries - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crepes

1 and 1/4 cups premium flour
1 tbsp. sugar
Zest of 1/2 lemon
A pinch of salt
1 and 1/4 cups milk
1 egg
2 tbsp (30 g) butter, melted

Blueberry sauce

2/3 cup blueberry jam
Juice of 1/2 lemon

Custard

2 tablespoons of sugar
2 tsp cornstarch
A pinch of salt
3/4 cup milk
1 egg yolk
1 tsp vanilla extract
3 tablespoons powdered sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pancakes, premium flour, eggs, milk, lemon zest, blueberry jam, vanilla extract, powdered sugar, starch

Cooking the dish according to the recipe:

CrepesPlace the flour, sugar, lemon zest, and salt in one bowl. In another bowl, whisk together the milk, eggs, and 1 tablespoon of melted butter. Combine the mixtures until you have a smooth, lump-free dough.
In a heavy-bottomed cast-iron skillet over medium heat, melt a little butter. Pour in the batter and spread it out using a circular motion.

Fry the pancakes for about 1-2 minutes, then flip and fry the other side for half as long, about 30 seconds or 1 minute. Keep the pancakes warm while you make the sauce.

To make blueberry sauceHeat the blueberry jam in a small saucepan over low heat or in the microwave. Stir in the lemon juice; set aside.
Make custardIn a small saucepan, whisk together the sugar, cornstarch, and salt in the milk and bring to a near boil. Immediately remove from heat and stir until the sugar dissolves.

In a small bowl, whisk together the egg yolk and vanilla extract, then add a couple of tablespoons of hot milk to warm the yolk.

Now stir the yolk into the hot milk to make a simmer. Place the saucepan over low heat and simmer until thickened.
Spread the custard cream in the center of each crepe and roll it up. Arrange the crepes on a dessert plate. Top with a tablespoon of sauce and sprinkle with powdered sugar. Serve.