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Saturday, June 14, 2014

Blueberries and Cream Crêpes

Golden crepes are stuffed with a sweet and creamy blueberry and cream cheese filling. Perfect for Father's Day!


Hun... What's for Dinner?| Blueberries and Cream Crepes


Growing up in a French Canadian family, we always called pancakes, crêpes. It wasn't until I moved in with hubby and brought him to my parents for the first time, that the big crêpe debate surfaced. My mom and I were talking in French, discussing that we would make pancakes for our Sunday breakfast. Of course since we called them crêpes, Hubby was all excited to be getting such a fancy breakfast. He says he doesn't understand French, but I secretly think he knows more than he lets on, LOL. Imagine his disappointment when Mom and I brought a big plate of pancakes to the table. He quietly told me "I thought you said crêpes" to which I replied "yeah, we call pancakes, crêpes". I think he should have ran then and there, because that was the first clue of just how crazy me and my family are. He politely pointed out that when he went to 'Chef school', he learned that crêpes were like thin pancakes filled with delicious fillings. That's when my parents quipped "oh, you're talking about Pitounes!". Yup, we call crêpes Pitounes, in our crazy French Canadian slang. I'm not even sure where that term originated.

A few weekends ago, I got a hankering for crêpes, since I had bought a huge container of gorgeous blueberries. So I decided to try my hand at making them. I've always been reluctant to make crêpes, due to the fact that we don't have the 'right' equipment. Well you know what, my small non stick Pampered Chef skillet worked perfectly and I was so proud that they turned out gorgeously. The kids LOVED them too, not only because they are super fun, but you can stuff them any way imaginable. We started with these blueberries and cream version, but the kids soon moved on to Nutella and strawberry, and banana, peanut butter and jelly versions. Hubby loved the blueberries and cream version, as did I.



Hun... What's for Dinner?| Blueberries and Cream Crepes



Blueberries and Cream Crêpes

batter:
1 C flour
pinch of salt
1 large egg, slightly beaten
1 1/4 C milk
oil, for brushing

filling:
8 oz cream cheese, softened
1/4 C powdered sugar
1/2 C fresh blueberries, mashed
fresh blueberries

In a mixing bowl, beat the cream cheese until smooth. Beat in the powdered sugar and beat for 2 minutes. Place 1/4 of the cream cheese into a separate bowl and gently fold in the mashed blueberries. Set aside.

To make the crêpes, sift the flour and salt into a large bowl. Using a wooden spoon, make a well in the center and break in the egg. Gradually add half the milk, stirring from the center, and slowly incorporate the flour from the sides as you stir. When all the flour is miced in, beat the mixture with a wooden spoon until it becomes smooth and free of lumps. Allow batter to stand for a few minutes, then add the remainder of the milk, stirring continuously, until the batter is bubbly and has a smooth consistency.

Heat a small non stick skillet and brush with oil. The pan should be really hot before you add the batter. Using a small ladle, pour in just enough batter to flow in a thin film over the bottom of the skillet, tilting the pan to spread it. Your heat setting with right if the underside of the crêpe becomes golden in 1 minute. Using a thin spatula or pallet knife, flip the crêpe over and cook the other side. Keep warm, while you cook remaining crêpes.

To fill, take crêpes and top with 3 TBS of cream filling. Sprinkle with fresh blueberries and gently fold sides over to encase the filling. Place seam side down onto a plate and drizzle with the mashed blueberry sauce. Garnish with additional fresh berries and whipped cream.

1 comment:

Katerina said...

Perfect for Father's Day!