Blueberry Crepe Recipe
As I told you yesterday, I made crêpes as an experiment to see how well they keep in the freezer. Unfortunately, the crêpes haven’t been able to make it to leftover status, and here's a big part of the reason why. After making savory crêpes filled with beets and goat cheese, we filled the remaining crêpes with blueberries, vanilla whipped cream and guava sauce. Needless to say, they went fast!
Crêpes are a quick and easy dessert if you can manage to store some in the freezer. If you are looking for a sweet way to end dinner, just pair crêpes with fresh fruits, chocolate sauce, other fruit preserves and whipped cream (or yogurt). You just can’t go wrong.
Yields: 8 crepes8 crêpes (check out the recipe on the link)
2 tablespoons unsalted butter
1 pint blueberries
2 teaspoons turbinado raw sugar (or superfine sugar) , to taste
½ teaspoon pure vanilla extract
1 lemon, zested and juiced
2 spearmint leaves, finely chopped
½ cup homemade guava apple sauce
2 cups vanilla whipped cream
1 tablespoon powdered sugar (optional), for decoration
Prepping the blueberries: Wash the blueberries and pat them dry in a kitchen towel. Place in a serving bowl. Drizzle with lemon juice. Sprinkle with raw sugar and add vanilla extract and lemon zest. Toss the blueberries to ensure they are well coated. Some juice will form at the bottom of the bowl. Finish with spearmint leaves. Toss occasionally. Let stand at room temperature for at least 10-15 minutes. Check the sweetness of the blueberries; sprinkle more sugar if necessary.
Place your crêpe pan (or any flat pan) over medium heat. Grease it with a little butter using a silicone brush. Re-heat the crêpe in the pan for a minute. Lower the heat and flip the crêpe. Leave over low heat for about 2 more minutes, so the other side is golden.
Transfer to an individual dessert serving plate. Drizzle with guava sauce. Cover with a few blueberries. Pipe whipped cream over the blueberries. Add more blueberries and guava sauce. Fold the crêpe in thirds (on opposite sides).
Repeat until all the ingredients are used. Stir the crêpe batter as you go for uniform consistency (if you're making new ones, otherwise just re-heat both sides).
Dust with powdered sugar (using a fine-mesh strainer) and serve immediately.
You could also replace the guava sauce with blueberry coulis.
How to make blueberry coulis: Combine 2 (6-ounce) packages of blueberries with 1/3 cup granulated sugar and ½ cup water. Cook on the stove for about 10-12 minutes. Add ½ teaspoon of vanilla extract. Strain the pulp through a medium-mesh sieve, using the pestle (the stick) of a mortar and pestle or a silicone spatula to press through as much fruit purée as possible. Discard the solids. You could also add 2 tablespoons crème de cassis (liqueur) for the adults. Voilà!March 31, 2011.