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Blueberry Crepes Recipe DeSoto Parish

Recipes from DeSoto

DeSoto Parish has a wide variety of tastes and adventures throughout the area, yours to discover! Come get a taste in person, then create a little taste of DeSoto on your own with recipes sure to please your taste buds (and guests!)

Recipes From DeSoto Parish

Deer Sauce Piquant

Deer Sauce Piquant from DeSoto Parish

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Serves 10-12 or 6 hungry Cajuns 


  • 3 tablespoons bacon grease or oil
  • 2 pounds deer (backstrap, roast, or similar), cubed small (like stew meat)
  • Benwood’s Surely Southern Seasoning (or Cajun seasoning of your choice)
  •  2 cups chopped green onions (top and all), plus more for garnish 
  • 1 small yellow onion, chopped 
  •  ¾ cup celery, chopped 
  • 2 teaspoons minced garlic 
  • 2 cans Rotel tomatoes with green chilis
  • 1 (15 to 16-ounce) can tomato sauce 
  • Warm rice, for serving

Heat the grease or oil in a large heavy skillet or pot, then brownthe deer while coating generously with Benwood’s Surely Southern Seasoning (or Cajun seasoning of your choice). Add the onions, celery, and garlic and sauté with the meat for about 5 minutes. Drain, if necessary. Add the tomatoes, tomato sauce, and about 1 ½ quarts of water. Cook down on the stovetop until the deer is tender, about 2 ½ hours. 
Season with more Benwood’s Surely Southern Seasoning until you find your desired heat. Serve over warm rice and garnish with green onions. 

Benwood’s, uniquely southern, surely the best!! Remember, “treat your kitchen, treat yourself”
Recipe courtesy: Chef Hunter Lee, Benwood’s Surely Southern
Hunter Lee, Author, Celebrity Chef, retired caterer, Founder of Benwood’s Surely Southern

Blueberry Crepes

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Makes 8

Ingredients: Blueberry Compote Filling:

  • 1 pint blueberries
  • 1/3 cup water
  • 1/2 cup sugar


Heat in a medium saucepan. Bring 3/4 of berries to a simmer on medium heat. Reduce to low, add
remaining berries and sugar. Stir until thickened and coats back of a spoon, roughly 6 minutes.
Remove from stove and pour into a covered bowl. Cool in fridge. Can be used up to a week or use
right away for warm crepes.

Ingredients: Crepes:

  • 1 cup flour
  • 1 tbsp sugar
  • 1 ¼ cup milk
  • 2 eggs
  • 2 tbsp butter, melted and cooled plus more for cooking.


In blender or using a whisk, add flour, sugar, milk, eggs, and melted butter. Stir until you have a batter with no flour lumps. Heat a small frying pan on medium heat. Turn on oven to warm. Add a dab of butter to the pan and swirl, covering entire surface. Pour 1/4 cup of crepe batter into pan. While tilting pan in circular motion spreading batter evenly. Fry for a minute or until crepe is easy to lift out with spatula (not brown and crispy) just solid enough to hold its shape. Flip and fry other side about 30 seconds or until pockets of air begin to form under crepe.
Place crepe into a plate and put into low warm oven to keep warm while you prepare the rest. Fill with blueberry compote and fold over. (Can add a sprinkle of cinnamon and nutmeg to crepe mixture when cooking it in pan.) Garnish with fresh blueberries, pecans, sprig of mint, and whipped cream if desired.