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CREPES WITH SWEET BLUEBERRY SAUCE

INGREDIENTS CREPES:

4 eggs (pasture-raised, at room temperature)

1 CUP Whole Milk (organic, at room temperature)

1/2 CUP Flour

1 TBS Sugar

1/8 TSP Salt

3 TBS Unsalted Butter (cut into 12 cubes)

Powdered sugar (for dusting)  

DIRECTIONS (CREPES):

In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium low-heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set and slightly browned, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter.

INGREDIENTS (BLUEBERRY SAUCE):

1 1/2 Blueberries (thawed)

1 CUP Sugar OR Honey

1 TBS Vanilla

1 TBS Lemon Juice (fresh)

DIRECTIONS (BLUEBERRY SAUCE):

Combine the blueberries, vanilla, and sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.

Remove from the heat and drizzle over prepared crepe. Roll crepe closed and dust with powdered sugar. 

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