Crepes avec Sauce aux Bleuets
by Sue Lau | Palatable Pastime
These crepes are of a North American type as opposed to European- you can generally tell per recipe by the addition of a small amount of leavening. So while they are French-Canadian in nature here, they are also just a tiny bit different from the crepes made in France, also by the fact that the batter is not left to sit for any amount of time.
I doubt you could distinguish them apart- I have made all types of crepes and most are pretty much the same. So any argument from a purist is likely just academic and not any great point in terms of texture or flavor.
Crepes are quite easy once you get the hang of it- I'll do my best to help you here.But your first 1-2 if you have never made them before are likely to flop. Just put those crumpled heaps on a plate and eat them yourself. They still taste the same.
Ingredients for crepes:
- 2 large free-range organic eggs
- 1 cup whole milk
- 3/4 cup flour
- 1 teaspoon baking powder
- 2 teaspoons sugar
- pinch salt
- 3 tablespoons melted butter
Ingredients for blueberry sauce:
- 1 pint fresh blueberries
- 1 cup sugar
- 1/4 cup water
- Start by making the sauce- put the ingredients into a saucepan and stir until the sugar dissolves over low heat.
- Cook until the berries soften and mixture becomes syrupy (check it against the back of a metal teaspoon), about 10-20 minutes, depending (it really does vary for whatever reason, but the whole operation is identical to making fresh cranberry sauce, if you have done that before).
- For the crepes, drop the eggs (without shells please!) into the blender with the milk, baking powder, sugar, pinch salt, and the melted butter (make sure that is cool so it doesn't instantly cook any part of the egg).
- Add flour 1/4 cup at a time, whizzing the blender a couple seconds after each each, and scraping down the blender sides with a spatula. The end result should be a smooth batter.
- In a small 6-inch nonstick skillet, add a small amount of butter- the amount should only be a sheen and not have any depth to it whatsoever or it will make the crepes look weird where they brown.
- When the pan is moderately hot (pancake cooking hot) add 3 tablespoons of the crepe batter and swirl it about to the sides until the batter doesn't run.
- Let it cook a minute or two, then as the edges get a tiny bit dry, run a butter knife around to loosen that, then after another 30 seconds to a minute, lift the edge with a butter knife and try to peek, it should just be getting golden brown towards the center. Now run the knife under the crepe towards the center and lift it- it should be a little bit firm, firm enough to flip it right over. Once you turn it, give a 5 second count and turn the pan out onto a plate (turn it over, let the crepe fall).
- Repeat with the other batter. I only add a touch more butter to the pan if it starts to look dry. Keep it at just a sheen.
- Imagine the crepe in fourths, fold the two outer fourths/sides towards the center, then that over the top of itself. Serve with the sauce. If you were filling the crepes like blintzes, you would have added the filling before folding the sides over to the middle. You may want to keep that in mind for other recipes.
- You can sprinkle with confectioner's sugar over the sauce and add a few fresh berries too, if you like. I skipped the extra sugar, although I do serve that on some types of crepes (usually with lingonberry butter).
Makes about 12-14 crepes
3 per person unless really hungry they may take 6