Cooking fancy breakfasts for friends is always a ton of fun for me, but I don’t get to do it often. Usually, when a large group of friends end up spending the night at the same place, breakfast doesn’t get made for everybody for one of three reasons; 1- they wake up with the thought “Man I need to go home”, 2- nobody is in the mood to cook, or 3- you don’t have the ingredients or kitchen to use. If you are not a twenty-something year old you probably hardly ever wake up in a random friend’s house. This means planning a breakfast party if you ever want to have a big breakfast with friends, which for some reason just doesn’t happen as often in our busy lives. I am happy that I was able to cook these delicious crepes for a group, rather than just myself! These are also the perfect idea for a Father’s Day surprise!
This is also my entry for the Highbush Blueberry Council’s recipe contest!
After driving my friends home from the Dispatch concert at Red Rocks, we decided they should just spend the night. Since I was the driver, I woke up the next morning feeling great and ready to cook- lucky for them! There were three huge baskets of blueberries in the freezer that needed to be used, so I was thinking blueberry pancakes. I was feeling a bit more creative that morning so I decided to make crepes with a blueberry compote filling. The addition of cinnamon and vanilla gave the crepes their own flavor and made them delicious even on their own. The blueberry compote added a warm sweet/tart flavor that kicked up the flavor for the crepes and created a delicious sauce. On a side note, I would like throw in that I am very excited about my plating of this dish! I usually struggle with plating, but I think these turned out really pretty!
- ¾ cup all-purpose flour
- 1 cup low-fat milk
- ½ cup sugar (divided in half)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups frozen blueberries
- 3 tbsp water
- 2 tsp lemon juice
- Cinnamon & powdered sugar (to garnish)
- Combine the flour, milk, ¼ cup sugar, cinnamon, vanilla extract and eggs in a blender and blend until smooth.
- Pour the batter into a bowl, cover and let chill for at least 1 hour (12 hours max).
- While batter is chilling, heat the blueberries in a large saucepan over medium heat.
- Stir in ½ cup sugar (or 2½ tbsp agave nectar), water and lemon juice until sugar has dissolved and a thick sauce has formed (about 5 minutes). Set aside and keep warm.
- Heat a medium non-stick skillet over medium-high heat and spray with cooking spray.
- Pour ¼ cup of batter into the skillet and quickly tilt until the batter covers the entire base.
- Cook the crepe until the edges appear dry and it can be shaken free from the pan (about 2 minutes).
- Remove the pan from heat and flip the crepe, cooking until lightly golden (about 1 additional minute).
- Repeat for each crepe, stacking each between paper towels.
- Spoon ½ cup of the compote across the center of each crepe, roll up and sprinkle with cinnamon and powdered sugar before serving.