Monday, September 2, 2013

Crepe Attack!

The anticipation of a lazy Sunday morning breakfast under the pergola inspires me! This Sunday I was lured by the last of the fresh blueberries and the long holiday weekend to whip up some fluffy crepes stuffed with a honey whipped cream and topped with a compote made from my favorite summer berry. This is something my sweet sister and I did often for our family gatherings. If you're making pancakes anywhoo..why not try these lacy, eggy beauties?! These little stuffed French pancakes look super sweet, but if you control the sugar in the compote you will taste only the unique flavor of the fresh blueberries and the rich hint of honey. Bon Appetit!

Blueberry Topped Honey-Cream Crepes
Makes 12-15 crepes
For the Crepes
1-1/2 cups all-purpose flour
pinch of table salt
2 cups milk (I used 2%)
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
2 large eggs
cooking spray or vegetable oil

For the Blueberry Sauce
11 oz container of fresh blueberries, picked over, rinsed and drained
2 Tablespoons granulated sugar (adjust for sweetness)
1/4 tablespoon lemon zest (just eye-ball it!)
1 tablespoon fresh squeezed lemon juice
For the Honey Whipped Cream
2 cups cold heavy whipping cream
2 tablespoons good quality honey

In a medium bowl, whisk together
flour and salt; set aside.
In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and eggs.
Gradually add milk mixture to flour mixture, whisking until smooth.
Let stand 15 minutes. Whisk gently just before the batter hits the pan.

Combine blueberries, sugar, lemon zest and lemon juice in a medium sauce pan.
Cook over medium-low heat for about 8 minutes, or until juices are bubbly and fruit is tender. Taste and adjust for sweetness. 
Remove from heat, cover and set aside.

Pour the heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken.
Add honey and continue to beat until soft peaks form. Taste and add more honey if you like it sweeter.
Cover and refrigerate until ready to use.

Lightly grease a 8"nonstick frying pan, or a crepe pan, with cooking spray or wipe with a paper towel moistened with vegetable oil. Set over medium heat.
Add 1/3-cup batter and swirl to completely cover bottom of pan. These tend to be a bit on the thick side when made in an 8"pan...adjust the amount of batter for a thinner crepe.
Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 minutes. The crepe will release if you loosen the edges and shake the pan.  You may have to turn the heat to low if the crepe is setting up too fast.
Flip the crepe (Try an AIR flip!!) and continue to cook for 1 more minute, or until lightly browned.
Remove crepe from skillet and repeat with remaining batter.

Assemble the Crepes
Spread the Honey Whipped Cream inside each crepe.
Fold the crepe and top with the blueberry sauce.  I folded them in half, then in half again!
The blueberry compote stayed warm enough to warm the crepe but if you need to, you can add just a tablespoon of water and place it on simmer for a minute or so...resist the urge to nuke it!

 Oh Baby!!!       

  Happy Labor Day Weekend!

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