Sunday, January 25, 2009

Blueberry Crepes

Victory! After a few days out of the kitchen, I needed a big win. These delicate crepes are like buttery lace doilies you wrap around fruit and cream instead of your arm chair. They look elegant, they taste dreamy, and they cost almost nothing to make. I made mine gluten-free and they STILL tasted ridiculously good.

Blueberry Crepes with Cream Cheese Topping

You'll need:


2 cups Organic Wheat Flour (Gluten-Free: 1 Cup Rice flour, 1/2 cup tapioca, 1/2 corn flour)
1 egg - $.20 (@ $2.50/dozen)
1.25 cups milk $.38 (@ $4.99/gallon)
1/2 cup powdered sugar
1 teaspoon coarse salt
1 - 2 tablespoons butter
2 cups Fresh or Frozen Organic Blueberries $1.99 - @3.99/package
Sprinkle of sugar

Pre-heat your frying pan to a low/medium. Heat the blueberries and a sprinkle of sugar in a saucepan. As they heat up, they'll release their juice and form a syrup by the time you're done with the crepes. p.s. Blueberries are on our list of foods we should be eating!

Mix the flour, powdered sugar and salt in a bowl. Make a well in the bottom of the flour bowl and break the egg into it. Using a whisk, slowly scramble the egg in a tiny circle, letting it pick up flour from the edge of the well. DON'T try to mix all the flour into the egg at once - when you have a smooth flour/egg paste in the middle of your bowl, start adding milk as you whisk. Just keep whisking in small circles, picking up the flour around the edge of the bowl as you add milk. A crepe batter is flat and runny, it doesn't bubble like pancake mix or puff up on the stove.

When your batter is ready, run your butter over the heated frying pan so it covers the bottom, but then take the excess butter out and save it for the next crepe. Don't let the butter burn or your crepes will be gross. You want to quickly pour your batter right after melting the butter.

Pouring the right amount of batter depends on the size of your pan. What I do is pour a good amount into the pan, then roll the pan around so the runny batter covers the entire bottom of the pan. If I haven't poured enough to go all the way out to the edges, I just quickly add some more. These crepes are sturdy even though they are thin. I was skeptical that mine would hold together, but they did and they were delicious.

Cream Dollop:

Whip these ingredients together with an electric whisk or mixer:

4 ounces cream cheese $1 (@$2 per 8 ounce package)
1/2 cup sour cream $.56 (@$2.25 per 16 ounce container)
3 tablespoons milk
1/4 cup sugar

To serve, spoon the blueberries onto a flat crepe, roll and finish with a dollop of your cream mixture. Mmmmmmm......

Total Cost (not including staples like flour, sugar, salt) $4.14
Serves four.

1 comment:

  1. These look absolutely delicious! Your grandmother has a recipe she calls "Hawaiian Pancakes". They are crepes with a syrup made with lime juice and powdered sugar. I'll find it for you.