Crepes topped with Jelly Beans infused Blueberry Compote

Crepes topped with Jelly Beans infused Blueberry Compote

Hello Everyone!

I will not describe myself as a sweet tooth but when I have my unusual sweet cravings there are certain kinds of foods I like to enjoy. I loveee crepes and I enjoy them for breakfast and more frequently for dessert (when I decided to have one)😏 A while ago, I entertained my friends over for the weekend and I served them this dish for brunch. I decided to try something new and switched up my regular blueberry compote and infused them with jelly beans instead. I will say it is a little bit more on the sweet side compared to your regular blueberry compote, I recommend this used for dessert only! I stuffed my crepes with whipped cream, topped with my blueberry compote and dusted with confectioners sugar. Goddam!😊🙆 It was a hit! You have to try this, this is not something you want to miss out on and you will be doing yourself a great disservice if you do not get a taste of this recipe. Achieve this now and click click below 😋

Now let’s get to it.


Crepes topped with Jelly Beans infused Blueberry Compote

August 25, 2017
: 5
: 1 hr 10 min
: 20 min
: 1 hr 30 min
: Easy


  • Crepes:
  • 1 Cup of Flour
  • 2 Large Eggs
  • ½ Cup of Milk
  • ½ Cup of Water
  • 3 tbsp of Melted Butter
  • ½ tsp of Vanilla Extract (optional)
  • ¼ tsp of Salt
  • Additional Butter for coating pan
  • Blueberry Compote (Jelly Beans Infused)
  • 1 of Water
  • ½ cup of Jelly Beans
  • 2-3 Cups of Blueberries
  • 1 tbsp of CornStarch
  • 1 tbsp of Lemon Juice
  • Additional Ingredients:
  • Confectioners sugar for dusting
  • Whipped Cream to stuff crepes
  • Step 1 To make crepes, properly mix all ingredients in a bowl. Cover and place batter in the refrigerator for at least an hour. This will help the bubbles in the batter decrease to avoid tearing when cooking.
  • Step 2 Heat non stick pan and coat properly with butter.Using ¼ cup of batter per crepe, pour into the center of the pan and tilt in a circular motion to spread batter evenly in the pan. Cook for 30 seconds and flip to the other side and cook for an additional 30 seconds or until it turns light brown. Place on a flat surface and cover to keep warm.
  • Step 3 To make Blueberry Compote, add jelly beans into water and let it sit overnight or at least 6 hours.
  • Step 4 Place infused water into saucepan and set on medium low heat. Whisk in lemon juice and corn flour until properly incorporated. Add 1 cup of blueberry into sauce pan and let it cook for 10-15 minutes or until sauce has thickened and blueberry skin has fallen off. Add remaining blueberries and add cook for an additional 6-8 minutes. Stir occasionally and do not let the second blueberries breakdown as the first batch. Allow to cool down and refrigerate until ready to serve.
  • Step 5 Stuff Crepes with whipped cream and top with blueberry compote and dust with confectioners sugar. Serve warm for breakfast or brunch and cold for dessert. PS: I recommend making the compote the night before to speed things up.

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