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U.S. Highbush Blueberry Council

Blueberry Tortilla Crepes

Blueberry Tortilla Crepes

Ingredients:

  • 1 package (8 ounces) Mascarpone or light cream cheese, softened
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup frozen or fresh blueberries
  • 8 (7-inch) flour tortillas
  • 2 tablespoons butter, divided
  • Blueberry Sauce (recipe below)

Directions:

  1. In a mixing bowl, beat cheese with confectioners’ sugar and vanilla until smooth.
  2. Spread each tortilla with 2 tablespoons of the cheese mixture.
  3. Place 6 blueberries down the center of each tortilla; roll jelly-roll style.
  4. In a skillet, over medium heat, melt 1 tablespoon of the butter; place 4 of the wraps seam-side down in skillet and cook, turning occasionally, until evenly browned, about 3 minutes.
  5. Repeat with remaining butter and wraps.
  6. Serve topped with warm Blueberry Sauce.

Blueberry Sauce:

  1. In a small saucepan, stir together 3 tablespoons sugar and 1-1/2 teaspoons cornstarch; stir in 1/2 cup orange juice and 1 cup frozen or fresh blueberries.
  2. Cook and stir over medium heat until sauce is thickened and blueberries just begin to burst, about 5 minutes.

Quick notes:

Servings: 8

Yield: 8 wraps; 1 cup sauce

 

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