Meringue Crepes With Blueberry Custard Filling

Course : Custards
Serves: 4
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1 cup evaporated skimmed milk
2 large eggs -- separated
1 tablespoons plus 1 tsp. granulated sugar -- divided
2 teaspoons lemon juice
2 teaspoons cornstarch
2 cups blueberries -- (reserve 8 berries for garnish)
8 pieces crepes -- (recipe included)
1 cup skim milk
3/4 cup all-purpose flour
2 large eggs

Preparation / Directions:

In 1 quart saucepan combine milk, egg yolks, and 1 tablespoon sugar; cook over low heat, stirring constantly, until slightly thickened and bubbles form around sides of mixture. 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 fillint to enclose; arrange creapes, seam side down, in a 8 x 8 x 2 inch baking pan. In small bowl, using electic mixer on high speed, beat egg whites utnil soft peaks form; add remaining teaspoon sugar 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. Serve immediately.


Nutritional Information:

268 Calories (kcal); 5g Total Fat; (17% calories from fat); 15g Protein; 40g Carbohydrate; 190mg Cholesterol; 166mg Sodium

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