In light of our blue couch arrival on Saturday, I thought it fitting that I share a blue recipe with you today. I wish I had an interesting story about theses crepes. Something that inspired me, something I ate at a restaurant. But in all honesty, I woke up with a major craving for crepes. I had a fresh pint of hand picked blueberries needing to be used up, and a pint of vanilla ice cream in my freezer. I used the only crepe recipe I know. One that I make time and time again, and will probably never make another. It's simple, predictable, and delicious. It produces the most wonderful light and delicate crepes. The blueberry compote is a simple recipe of blueberries, water, and sugar. It's my favorite way too eat them. The vanilla ice cream is one that I picked up at the store. I don't have an ice cream maker (for good reasons), but if you made your vanilla ice cream from scratch, I'm sure it would take much better.
makes 2 cups
1 pint blueberries
1/3 cup water
1/2 cup granulated sugar
In a medium saucepan bring 3/4 of the blueberries and water to a simmer on medium heat.
Reduce the heat to low. Add the rest of the blueberries and the sugar and combine. Simmer until the compote has thickened and coats the back of a spoon, roughly 6 minutes.
Remove from the stove and pour into a covered bowl. Place in the fridge to cool. Can be kept in the fridge covered for a week.
makes 8 crepes
1 cup all purpose flour
1 tbsp sugar
1 1/4 cups milk
2 tbsp butter, melted and cooled + more for cooking
In a bender add the flour, sugar, milk, eggs, and melted butter. Pulse until you get a smooth batter with no flour lumps.
Heat a crepe pan or frying pan on medium heat.
Turn the oven to warm.
Add a dab of butter to the crepe pan and swirl it around covering the entire surface.
Pour a rough 1/4 cup of crepe batter into the pan, while tilting the pan in a circular motion spreading the batter evenly. Fry for a minute, or until the crepe is easy to lift with a spatula (not brown and crispy, but solid enough to hold its shape). Flip and fry on the other side for 30 seconds, or until the pockets of air begin to form under the crepe.
Place the crepes onto a plate and in the oven to keep warm while you are preparing the rest.
Once done, serve with a generous serving of blueberry compote and vanilla ice cream.