This is the perfect brunch dish, especially for blueberry fanatics like myself. Don’t worry about the technique of making crepes if you are new to it; you get the hang of it very quickly. Garnish with powdered sugar, shaken through a fine sieve.
3 egg yolks
3/4 cup milk
3/4 cup water
1 1/2 cups all-purpose or spelt flour
1 tablespoon sugar
1 teaspoon vanilla
4 tablespoons butter, melted
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- In a blender, add the egg yolks, milk, water, flour, sugar, vanilla, melted butter, nutmeg, and salt. Blend for about 1 minute until smooth. Refrigerate until ready to use.
- Make the sauce, recipe below.
- To make the crepes, heat a crepe pan or a 7- to 8-inch skillet (non-stick works nicely) over medium heat, and add a touch of butter to coat. Pour out a thin layer of batter into the center of the pan. Tilt and rotate the pan immediately after pouring (or while you’re pouring) to cover the bottom of the pan. Cook the crepe until the under side is lightly browned; carefully flip and cook the other side.
- To serve, add a ladleful of blueberry sauce down the middle of the crepe. Fold one side over the center, then the other side. Serve immediately.
3 cups blueberries
1 tablespoon cornstarch
1/3 cup raw local honey
1 teaspoon lemon juice
1/4 teaspoon cinnamon
- In a medium saucepan, combine the blueberries, cornstarch, honey, lemon, and cinnamon. Bring to a boil, then simmer for 5 minutes on low, covered, until a nice blueberry sauce forms, with blueberries visible and a slightly thickened sauce.