Post by Alison Hein.

Summer is flying by, and I can’t believe I haven’t shared any blueberry recipes this season. Well, we’re about to rectify that with these berry-rich creamy crêpes. The blueberry crop was lush and bountiful this year, and if you look around, you should still be able to find perfectly ripe, tangy-skinned, sweet-fleshed berries.

Thin, lightly sweetened crêpes are filled with a creamy blueberry spread, then rolled and topped with thick, zesty blueberry sauce. First, make the sauce with fresh fruit, simmering the berries stovetop until they burst and meld. Next, prepare the sweet, blended berry and cream cheese filling (also great for spreading on bagels). Finally, make the thin pancakes and assemble the final dish. Add a sprig of mint, if you like, for garnish. Voila! The berry best kind of breakfast in bed. 🙂

Blueberry Sauce

2 cups (1 dry pint) blueberries
½ cup water
½ cup sugar
1 teaspoon vanilla

Add blueberries, water, sugar and vanilla to small, heavy pot. Place on stove over high heat and bring to boil, stirring frequently. Reduce heat, and simmer for 10 to 20 minutes, until blueberries are soft and popped open, and syrup is thickened. Set aside and allow to cool. Syrup will continue to thicken while cooling, so adjust cooking time to your preference.

Makes about 1 ½ cups of syrup.

Filling

¼ cup blueberries
6 ounces whipped cream cheese
4 tablespoons sugar
¼ teaspoon cinnamon

Preparation

Puree blueberries in blender. Mix in cream cheese, sugar and cinnamon until smooth. Set aside until ready to assemble crêpes.

Crêpes

1 cup flour
¼ teaspoon salt
1 egg
1 cup milk
2 – 3 tablespoons vegetable oil

Preparation

In large bowl, mix together flour and salt. Whisk egg into milk, then whisk milk mixture into flour mixture until batter is thick and smooth. Let batter rest a few minutes before cooking.

Heat about 1 teaspoon oil in a heavy 6-inch pan over medium heat. When hot, but not smoking, add ¼ cupful of batter to pan, swirling to cover bottom. Cook crêpe 1 to 2 minutes until cooked through and lightly browned, flipping once. Keep warm while cooking remaining crêpes, monitoring heat and adding oil as necessary.

To assemble, place crêpes on serving plates. Spread each crêpe with 1 to 2 tablespoons of cream cheese filling. Roll up, and top with Blueberry Sauce. Serve immediately.

Makes 6 to 7 crêpes.