Boursin® Blueberry & Meyer Lemon Cheese
Brunch Tacos au Boursin Recipe
with Boursin® Garlic & Fine Herbs Cheese
Elevate your brunch with these simple and delicious tacos filled with eggs, scallions, spinach and creamy Boursin cheese.
-
Level: easy
-
Total Time: 10 MIN
Recipe
Boursin® Blueberry Lemon Crepes
with Boursin® Blueberry & Meyer Lemon
Bright, creamy, and a little fancy. Boursin Blueberry & Meyer Lemon gets whipped with sugar and cream into a luscious, cloud-like filling that’s equal parts tangy and indulgent. Spoon it into golden, buttery homemade crepes, then finish with a warm blueberry lemon sauce simmered just long enough to turn jammy and bright. Roll them, fold them, stack two per plate, and drizzle generously. Elegant enough to impress guests, relaxed enough for a slow weekend morning.
-
Featured Flavor
-
Level medium
-
Prep time 30 MIN
-
Cook time 30 MIN
-
Total time 60 MIN
Directions
Your Turn To Create
For Boursin® Blueberry Lemon Crepes
- Place milk, eggs, melted butter, 1 Tbsp. sugar, vanilla and flour in a blender and mix for 20-30 seconds until well blended. Let crepe batter rest in the refrigerator for 15 minutes.
- Lightly butter a 6-inch nonstick pan and place over medium heat.
- Add about 3 Tbsp batter to pan and swirl to coat bottom of pan. Cook for about 30 seconds, flip and cook the other side for 20-30 seconds until lightly browned. Repeat with remaining batter.
- Use an electric mixer to combine Boursin, 1 Tbsp sugar and whipping cream in a mixing bowl. Beat on high just until mixture thickens and becomes spreadable. Don’t overmix.
- Combine blueberries, lemon juice and remaining 1 Tbsp sugar in a small saucepan and simmer for 10 minutes.
- Distribute the Boursin mixture between 12 crepes. Roll or fold crepes and place two crepes per person on plates. Drizzle with blueberry sauce and serve.
Tip
Your first couple crepes may have to go in the bin until you get the hang of it. There’s enough batter to make about 20 crepes. Store leftover crepes in the refrigerator, layered between parchment paper.
-
1 cup milk
-
2 eggs
-
1 1/2 Tbsp. salted butter, melted and cooled
-
3 Tbsp. granulated sugar, divided
-
1/2 tsp vanilla extract
-
3/4 cup sifted flour
-
1 cup whipping cream
-
1/2 cup blueberries
-
2 Tbsp fresh lemon juice
