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Blueberry Crepes Recipe
|Red wine||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Red currant jelly||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
|Confectioner's sugar||2 Tablespoon|
|Whipped cream/Sour cream||1 Tablespoon|
Calories 437 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 5.3 g26.7%
Trans Fat 0 g
Cholesterol 130.5 mg
Sodium 106.9 mg4.5%
Total Carbohydrates 72 g24%
Dietary Fiber 3.9 g15.7%
Sugars 33.2 g
Protein 11 g23%
Vitamin A 2.6% Vitamin C 43.2%
Calcium 1.4% Iron 3%
*Based on a 2000 Calorie diet
Combine the wine, orange juice, and red currant jelly.
Bring to the boiling point , in a small saucepan.
Dissolve 1 tablespoon arrowroot in 2 tablespoons cold water and add to the boiling liquid.
It will thicken immediately.
Remove from the heat and combine the sauce with the blueberries.
Put 2 to 3 tablespoons blueberries in each crepe.
Roll the crepes and place in a buttered oven-proof dish.
Dot the crepes with butter and bake in a preheated 400Â° oven.
Cook for 15 minutes.
When they are removed from the oven, dust the crepes heavily with sifted confectioner's sugar.
Serve with whipped or sour cream.