RECIPES (cont.)
BLUEBERRY SAUCE___________________________________________________
2 Tablespoons butter
2 Pints blueberries, cleaned
¾ Cups sugar
1 Teaspoon sugar
1 Teaspoon cornstarch
Juice of 1 lemon
•
Combine the butter, blueberries, sugar, cornstarch and lemon juice in a small pot
over medium-high heat.
•
Bring up to a low boil and stir gently until the berries break down and release their
juice. The consistency should remain a bit chunky. As it cools down slightly, it will
thicken up a bit.
STRAWBERRY SAUCE_________________________________________________
3 Cups fresh strawberries
½ Cup sugar
¼ Cup water
1 Tablespoon cornstarch
Dash salt
1 Teaspoon butter
•
Wash and hull strawberries; crush 1 cup. Slice remainder and set aside. Combine
crushed berries, sugar, water, cornstarch and salt.
•
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute. Add butter and fold in sliced berries.
BASIC SWEET CREAM CHEESE FILLING_____________________________________
1 cup heavy whipping cream
8 oz cream cheese, softened
2 cups powdered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
•
Place cream cheese and sugar in a small bowl. With a handheld electric mixer, beat
on medium speed until creamed. Add lemon juice and continue beating until filling
is smooth and creamy.
•
Fold, roll or wrap filling into premade crepes.
•
Top with desired sauces such as berries, chocolate or other sweet toppings.
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