Something Borrowed, Something Blue…Blogger Secret Ingredient
Heather of girlichef has passed the BSI (Blogger Secret Ingredient) torch on to me this week. I’m excited because this couldn’t have come at a better time.
My favorite fruit is in season right now! Something borrowed something blue. . . berries! Sweet, plump, juicy blueberries. The super fruit.
I could eat them for breakfast, lunch, dinner and all the moments in between.
Blueberries are one of the top ten power foods. They are extremely high in antioxidants and just a ½ cup of these beauties will give you twice the amount of antioxidants that most adults consume in a whole day. They are good for your brain and may help prevent memory loss and improve nighttime vision. This is reason enough to eat more blueberries!
My blueberry entry is crespelle, an Italian crepe, filled with a sweet Ricotta and topped with a generous dollop of fresh blueberry sauce.
I made these on Father’s Day for my Dad’s special breakfast; he quickly polished off three plates of them and said he could eat more!
- 1 and ½ cups all-purpose flour
- 4 eggs
- ½ teaspoon salt
- 2 cups milk
- 1 pint blueberries
- ⅓ cup maple syrup or honey
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon butter
- 1 tablespoon cornstarch
- 2 tablespoons boiling water
- 15 oz. Ricotta
- zest from one lemon, just the yellow not the pith
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- Place the flour in a large mixing bowl. Crack the eggs over the flour and whisk them in. Add salt and the whisk in the milk, a little at a time, until incorporated. Allow the batter to stand for 20 minutes. Meanwhile, make the sauce and filling.
- Add all the sauce ingredients to a saucepan and bring to a simmer. Simmer for 8-10 minutes or until the blueberries pop. In a separate bowl whisk the boiling water and cornstarch together then stir it into the blueberry sauce and continue simmering for 2-3 minutes until thickened. Remove from heat and set aside.
- (*If possible strain the Ricotta for an hour or two(or overnight) before serving in a wire strainer using a cheesecloth or a paper towel to remove excess water.)
- Whisk all the filling ingredients together in a medium bowl. Set aside. If the filling is still cold when ready to fill the crepes you can microwave for a few seconds to remove the chill. You want it to be at room temperature.
- Heat a 6-inch, nonstick pan until hot and brush with butter. Reduce heat to medium and pour 1½ to 2 tablespoons batter into the pan. Cook 30 to 40 seconds, until pale golden, and then flip. Cook on other side 20 seconds and remove to a plate.
- Place 2 to 3 tablespoons of the filling in the middle and fold sides over. Add a dollop of blueberry sauce to the top and a sprinkle of confectioners’ sugar if desired. The crepe recipe makes between 17-19 crepes. The filling is enough for about 11-14 crepes, depending on how much filling you use in each.
- Preheat oven to 400 degrees. Fill the crepes as you make them and place in a buttered casserole dish. Top with the blueberry sauce and bake until warm throughout about 15 minutes.
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