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Meringue Crepes With Blueberry Custard Filling Recipe
|Evaporated skim milk||1 Cup (16 tbs)|
|Granulated sugar||4 Teaspoon|
|Lemon juice||1 Teaspoon|
|Blueberries||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 983 Calories from Fat 203
% Daily Value*
Total Fat 23 g34.8%
Saturated Fat 9.2 g46.1%
Trans Fat 0 g
Cholesterol 639.6 mg
Sodium 631 mg26.3%
Total Carbohydrates 151 g50.3%
Dietary Fiber 7.2 g28.9%
Sugars 93 g
Protein 46 g91.6%
Vitamin A 31.1% Vitamin C 51.7%
Calcium 79.7% Iron 15.1%
*Based on a 2000 Calorie diet
In cup or small bowl dissolve cornstarch in lemon juice; gradually stir into milk mixture and cook, stirring constantly, until thick.
Remove from heat and fold in blueberries; let cool.
Spoon 1/8 of custard onto center of each crepe and fold sides over filling to enclose; arrange crepes, seam-side down, in an 8 x 8 x 2-inch baking pan.
In small bowl, using electric mixer on high speed, beat egg whites until soft peaks form; add remaining teaspoon sugar and continue beating until stiff peaks form.
Fill pastry bag with egg whites and pipe an equal amount over each crepe (if pastry bag is not available, spoon egg whites over crepes); top each with a reserved blueberry and broil until meringue is lightly browned, 10 to 15 seconds.