Crêpes with Blueberry Balsamic Sauce & Vanilla Ice Cream
If you are a crêpe lover like me and always look for different ways to enjoy them throughout the seasons, this recipe is a great one to add to your arsenal. This Summer-perfect dessert includes a luscious homemade Blueberry Balsamic Sauce poured on a big scoop of ice-cream and a few Classic French Crêpes underneath. The marriage of the warm, tangy, sweet Blueberry Balsamic Sauce (made with White Balsamic Vinegar) with the smooth, cold vanilla ice cream is a match made in heaven. The tender, soft crêpes bring another level…
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the homemade Crêpes:
- Use this recipe.
- For the Blueberry Balsamic Sauce:
- 250g fresh blueberries (about 1 + 3/4 cup) (or frozen, thawed – see cooking notes above)¼ cup (50g) sugar
- 2 tbsp (30ml) White Balsamic Vinegar (ie. Oliv White Balsamic)¼ of a lemon, juiced
- ½ tsp vanilla extract
- Vanilla Ice Cream, for serving
Instructions
- 1
Prepare the crêpes first, see recipe here.
- 2
For the Blueberry Balsamic Sauce:
- 3
Step 1 – Wash and drain the blueberries. Place them in a large non-stick pan (or large sauce pan) over low heat. Add the sugar, White Balsamic, lemon juice and vanilla extract. Turn the heat to medium-low. Using a wooden spoon, gently stir so the blueberries are evenly coated. They will start to render some juice. Bring to a gentle simmer (this takes about 8-10 minutes), stirring occasionally.
- 4
Step 2 – Using the back of the wooden spoon, the back of a fork or a potato masher, gently press the blueberries so they break apart. Continue to simmer on low, stirring occasionally (for about 5 minutes), until the sauce thickens and coats the back of a metal spoon. The sauce should be pourable, with chunks of blueberries still visible. Turn off the heat and set aside.
- 5
Step 3 - For serving, place one or two crêpes on each plate, top with a scoop of vanilla ice-cream and drizzle about 2-3 tablespoons (40-60g) of the Balsamic Blueberry sauce on top. Enjoy immediately.