I imagine this is how my Tuesday morning conversations will go with my co-workers:
“So what did you do this holiday weekend?”
“Uhmmm…I made crepes.”
“Oh that sounds tasty…what else did you guys do?”
“I, uhmmm, wrote a blog post?”
“I finished reading The Omnivore’s Dilemma…great book.”
“Did I mention I made crepes?
The Boy and I have been running ourselves ragged over the last few weeks, so this past 4th of July weekend, we decided to kick it on the home front. We purposely left the weekend with limited plans because…well to be frank, we were bat shit tired. Between our numerous trips to Orange, Virginia and the getaway to farm country, we’d been on the go more than Kool Moe Dee (my mother’s still convinced he’s wanted by the law and hiding in plain sight…with big shades). On Friday morning, after waking up when I wanted, I puttered around the kitchen making these light and lovely crepes with blueberries from Mountain View Farms and whole milk ricotta from Keswick Creamery. And because the morning was so freakin’ beautiful, we ate them on the balcony.
I’ve made crepes before, so that part was relatively easy (except for the first two attempts at flipping the crepes over…but we won’t discuss that). But I decided to experiment a bit and put blueberries IN the crepe batter. I’d read a ton of blueberry crepe recipes that called for the filling to have blueberries. But I couldn’t seem to find a recipe where the berries were actually incorporated into the crepe batter. Since a crepe is relatively thin, it’s understandable why no one would put fruit in it. But I came up with the (what I thought was) genius idea to puree the blueberries, putting some of the puree in the batter itself. The crepes turned out fantastic and the fruit didn’t compromise them.
For the filling, I combined some of Keswick Creamery’s whole milk ricotta with powdered sugar, vanilla and some more blueberry puree. The resulting filling was sweet, but not too sweet, allowing the freshness of the berries to shine through. This was a perfect breakfast to start a truly lazy, but relaxing holiday weekend.
Blueberry Crepes with Blueberry Vanilla Ricotta Filling
For the crepes:
1 1/2 cups all purpose flour
3/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup water
6 tablespoons butter, melted
3 large eggs
1 1/2 tablespoons blueberry puree (see below)
For the filling:
8 ounces whole milk ricotta
2 teaspoons vanilla
2 tablespoons powdered sugar
3 tablespoons blueberry puree
To make the blueberry puree, wash and drain a quart of blueberries. Blitz the blueberries in a food processor until a puree is formed. Set the puree aside and start on the crepes.
In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the milk, water, eggs and butter. Stir the milk mixture into the flour mixture and whisk until somewhat smooth. The butter will create small lumps in the batter. To remove them, use a strainer and strain the batter into a large measuring cup with a pouring spout.
Once the batter is strained, add the blueberry puree and stir. Refrigerate the batter for at least an hour. While the batter is chilling, start on the filling. Combine the ricotta, vanilla, sugar and blueberry puree in a food processor and blitz until smooth. Taste to see if the filling is sufficiently sweet. If it isn’t as sweet as you’d like, add a teaspoon of powdered sugar at a time until it’s to your liking.
Once the batter is chilled, spray a nonstick skillet (or a crepe pan) with cooking spray and heat it over medium high heat. Pour approximately 1/2 cup of the batter into the center of the skillet and swirl it around until the entire surface of the skillet is covered. Cook the crepe until it is lightly golden on the bottom and then carefully flip it over (using a wide surfaced flipper thingie). Allow it to cook on the other side for another minute and then transfer it to a plate. Repeat this process with the remaining batter, placing a paper towel between each crepe on the plate.
Scoop a heaping tablespoon of the filling into the center of the crepe and either fold it like a burrito or roll it like a more traditional crepe. Add as little or as much filling as you would like. Repeat this process for the remaining crepes. Serve the crepes with any remaining blueberry puree or alone.
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