BLUEBERRY CREPES #SundaySupper inspired by @SaraMoulton

Blueberry CrepesIt is definitely a pleasure to be part of this amazing group and to have such an amazing guest today Sara Moulton, is a legend an inspiration and of course an incredible chef.
I follow her since the beginning and she inspired me so much.
We have the pleasure to work with her and her new cookbook Sara Moulton’s Everyday Family Dinners, and let me tell you, you need to have this book it have delicious recipes to make your days easy in the kitchen and the recipes are super easy to make.
I was very inspired by some classic favorites and I used her recipe for crepes, easy, delicious and good, I also made my super easy blueberry compote.
Hope you enjoy.

Sara-Moulton-Headshot-1-2-680x1024INGREDIENTS

For the crepes Sara Moulton’s recipe from the book

  • 3 tablespoons unsalted butter melted
  • 1 cup whole milk
  • 3/4 cup unbleached all-purpose flour
  • 2 large eggs
  • 1/4 teaspoon salt

For the blueberry compote

  • 4 cups fresh blueberries
  • 1/2 cup sugar
  • juice of 1/2 lemon
  • Zest of 1 lemon
  • 1 teaspoon cornstarch
  • 1 tablespoon water

DIRECTIONS

CREPES
Combine butter, milk, flour, eggs, and salt in a blender.
Blend until smooth. Transfer to a bowl, cover, and set aside at room temperature for 30 minutes.

Heat a crepe pan or a saute pan to medium heat and brush with butter, stir the batter and ladle a scant 1/4 cup into the pan, tilting and rotating the pan until the batter coats the bottom. Cook for 30 to 45 seconds, or until the surface of the crepe looks set and the bottom is barely golden. Turn the crepe and cook for 30 seconds more on the second side.

Transfer the crepes to a cooling rack as they are cooked.

BLUEBERRY COMPOTE
In a saucepan on medium low heat add the ingredients except the cornstarch and water, let it cook for 8 minutes, then mix the water and the cornstarch, add this to the mixture and cook for 3 minutes more. Transfer to a bowl and let ir cool.

Put this dessert together, put 2 or 3 crepes in a plate and pour the compote on top or stuffed the crepes with the compote, either way is delicious.

This recipe makes 12- 6 inch crepes and 2 cups of compote.

Preparation time: 15 minutes
Cooking time: 30 minutes
Level of the recipe: Easy

Here are even more delicious inspired recipes from out #SundaySupper team

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34 thoughts on “BLUEBERRY CREPES #SundaySupper inspired by @SaraMoulton

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  14. My mother used to make us strawberry crepes for dinner all summer long! I don’t make them often enough but I definitely want to try blueberry ones!

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