Crepes with Vanilla Creme and Blueberry Compote and a Book Review

Tender delicate Crepes stuffed with Vanilla Creme and topped with Homemade Blueberry Compote.  Perfect for Breakfast or Dessert.

July is National Blueberry Month.......

I read Murder on the Italian Riviera during our flight to Europe in May and then forgot about posting my review and recipe. I was inspired to make the Crepes with Vanilla Creme based on a passage in the book when Dan crossed the border during his investigation and enjoyed French Vanilla Crepes at a cafe.

This is the 7th book in the series that follows retired Police Lieutenant Dan Armstrong and his sidekick, Oscar, as they solve murders during Dan's new job as a Private Investigator living in Italy.

The fun started back in February of 2023 when I read Murder in Tuscany and made a Bistecca ala Fioritina, this was followed by Murder in Chianti which inspired me to make Ribollita.  Book 3, took me to Florence where I was inspired to share a Triple Aged Cheddar Cheeseburger. 

Murder in Siena, the next book in the series, inspired a delicious Gnudi recipe and then we went to the Matterhorn and had Croque Monsieur.

Somehow, I missed book number 6, Murder at the Leaning Tower but I have ordered it now and I am anxious to read Book 8 when it comes out.  I have enjoyed all of these books.  

In Murder in the Italian Riviera, Armstrong is hired by a woman that he arrested and convicted while still working for the Police agency.  Her father owns a resort on the Italian Riviera and a murder has occurred on his property.  When Dan arrives he discovers the scene of the crime is a nudist colony.  This, of course, adds a bit of hilarity to the cozy mystery.

As in all cozy mysteries there is a lot of food eaten, enjoyed, and mentioned including the Crepes that inspired my recipe.  I decided to add a blueberry compote to celebrate that July is National Blueberry Month.  I hope you enjoy them.

I am linking up with Foodies Read.  Stop by and see what the other Foodies are reading this month.

Crepes, Breakfast, Dessert, Blueberries

Breakfast, Dessert

French

Yield: 6 servings

Author: Wendy Klik

Crepes with Vanilla Creme and Blueberry Compote

Tender delicate Crepes stuffed with Vanilla Creme and topped with Homemade Blueberry Compote. Perfect for Breakfast or Dessert.

Prep time: 10 MinCook time: 4 MinTotal time: 14 Min

Ingredients

• 12 crepes (my recipe)
• 1 1/4 c. heavy cream
• 8 oz. cream cheese, cut into pieces,room temperature
• 1 T. sour cream
• 3 T. powdered sugar
• 1 t. vanilla
• 2 c. blueberries
• 3 T. water
• 1/4 c. sugar
• 1 t. lemon juice

Instructions

1. Place the blueberries, sugar, water, and lemon juice in a small saucepan over medium-high heat. Bring to a boil, and cook, stirring often until the blueberries start to burst and the sauce starts to thicken. Remove from heat and allow to come to room temperature.
2. Place the heavy cream and powdered sugar into the large bowl of a stand mixer, fitted with the whisk attachment. Beat on low speed until it starts to thicken, increase speed and whisk for 2 minutes. Add the cream cheese and vanilla, beat for another two minutes until completely combined and the mixture is light and fluffy.
3. Spread the vanilla creme over each crepe and then fold into a triangle. Place one or two crepes onto a plate and top with the Blueberry Compote.

Nutrition Facts

Calories

484.76

Fat (grams)

33.47 g

Sat. Fat (grams)

20.25 g

Carbs (grams)

41.18 g

Fiber (grams)

1.18 g

Net carbs

39.99 g

Sugar (grams)

28.14 g

Protein (grams)

6.13 g

Sodium (milligrams)

291.7 mg

Cholesterol (grams)

107.32 mg

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