blueberry-cinnamon coulis

This recipe is for the cinnamon-blueberry coulis topping. Please see link at the bottom of the page for the basic crepe recipe used to make this crepe.

Cinnamon-Blueberry Coulis

12 ounces frozen blueberries, thawed
5 Tablespoons of sugar
½ teaspoon of ground cinnamon
1/8 teaspoon of kosher salt
2 teaspoons of lemon juice

Bring blueberries, ¼ cup of water, 5 tablespoons sugar, and salt to a simmer over medium heat. After it begins to simmer continue to heat for another 2-3 minutes.

I used an immersion blender (you can find this product on my website under ‘foodie finds’) to puree the mixture right in the pan while still on the stovetop. If you do not have an immersion blender – you can transfer the mixture to a blender and puree until smooth.

Stir in lemon juice and refrigerate until cold. This sauce can be made ahead and stored for up to 4 days.

Makes about 1 cup.

Basic Crepe Recipe


4 Responses to “blueberry-cinnamon coulis”

  • Amber Wooten Says:

    These were delicious. Not too sweet but great for dessert or for breakfast. I loved the combination of blueberry and cinnamon.

  • Tiffany Kogon Says:

    These are delicious. My son loved them as well!

  • Nicole Says:

    Our favorite! The perfect blend of blueberry and cinnamon, makes for a mouth watering bite every time.

  • Bruce Says:

    Our favorite! The perfect blend of blueberry and cinnamon, makes for a mouth watering bite every time.