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Lime and blueberry crepes


Who knew that blueberry and lime is a marriage made in heaven?

These thin crepes are buttered, then topped with a squeeze of fresh lime, a fine dusting of caster sugar and a syrupy line of whole blueberries, then rolled – kids will love them.

Or make ahead and dust with icing sugar for a simple dessert. If you’re feeling really indulgent, make up the lime mascarpone and add a smear before the blueberries.

Lime and Blueberry Crepes

 

Lime and blueberry crepes

INGREDIENTS
2c plain flour
pinch of salt
2 eggs, beaten
enough milk to mix to the consistency of pouring cream

TOPPINGS
limes - cut in half for squeezing juice onto crepes
caster sugar
butter
1c frozen blueberries
2T caster sugar

(OPTIONAL)
250g mascarpone
zest of 2 limes
1T icing sugar

DIRECTIONS
Whisk the flour and salt with eggs and 1.5c milk, adding more until you reach a consistency of pouring cream. Set aside. Gently heat the blueberries and 2T caster sugar in a small saucepan until the sugar has dissolved and the blueberries are warmed through. If including, mix the mascarpone with the lime zest and sugar and set aside.

Heat a non-stick pan (whatever size you prefer for large or small crepes) and spray/coat lightly with canola oil. Once the pan has reached a moderate temperature, pour in enough crepe mixture to coat the inside of the pan as you rotate it. Wait until the sides lift slightly and then flip. Cook the other side for a minute or two and place the crepe either straight onto the plate of a happy recipient, or onto a plate to set aside. Keep warm by covering with a clean tea towel. Repeat the process until all the batter is gone.

To assemble: Butter the inside of the crepe (the second side to cook), squeeze lime juice to coat, sprinkle with about 1t of caster sugar, smear with a little lime mascarpone if using, then add some blueberries and syrup so that you have a single line of blueberries across the centre of the crepe, then roll up and enjoy. If serving together, assemble all the crepes, place side by side on a serving dish and dust with icing sugar before serving.

NZ LIMES

Limes are valued both for the acidity of their juice and the floral aroma of their zest. Our limes are the Bearss variety (also known as Tahitian or Persian), which are famed for their size and juiciness.

Bearss are in fact a hybrid of a lemon and a Key lime, hence the larger size and lower acidity (when compared to the very tart Key lime). They are the most widely cultivated and consumed lime in the world. Originally from Western Asia, they were first grown on a larger scale in Persia and southern Iraq.

Limes really pack a punch in the flavour stakes, and are a key ingredient in Mexican, Vietnamese and Thai dishes.

Limes are harvested when dark to pale green. A yellow lime signifies full maturity and maximum juice content.

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