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Lemon Cream Crêpes with Huckleberry Sauce

Luscious and scrumptious! If lemon isn't your favorite, substitute with vanilla pudding.
Course Dessert
Keyword blueberry, crêpe, Huckleberry, Lemon

Ingredients

  • 1 batch crêpes

Filling

  • 2 cups lemon pudding, from package or your favorite recipe chilled
  • 1 cup heavy cream whipped

Sauce

  • ½ cup granulated sugar
  • 1½ tbsp corn starch
  • ¼ cup water
  • 1 tbsp freshly squeezed lemon juice or to taste
  • 2 cups huckleberries (or blueberries) fresh or frozen

Instructions

Sauce

  • Mix sugar and cornstarch together in a small saucepan. Stir in water and ½ cup huckleberries. Bring to boil over medium heat. Cook, stirring until clear and thickened. Remove from heat and add remaining berries and lemon juice. Refrigerate until cool.
    Huckleberry Sauce
  • Combine filling ingredients; place 2-3 heaping tablespoons of mixture across center of each crêpe, brown side out, and roll. Place on serving plate and top with sauce.