Once again I find myself apologizing that it has been far too long since my last post. I miss not just the food thoughts and pictures, but the writing, the outlet of expression that is mine alone. Reading dear Jenna’s post today about needing to write made me remember how much I need it, too. (For Jenna as well, my heart goes out to you and my thoughts are prayers are with you and your family).
Blueberry Cheesecake Crepes
Based on Spring 2009 Compliments magazine
serves 4 2
3/4 cup all-purpose flour
1 cup milk
1/2 T sugar
In a medium bowl, whisk flour and milk until smooth. Add egg and milk and whisk again until smooth. Let stand while preparing filling. (Can do this part the night before and let the batter rest in the fridge overnight).
For the filling:
1 cup blueberries
2 T pure maple syrup
Cream cheese and additional maple syrup
In a small saucepan over medium heat, warm the blueberries with the maple syrup. Bring to a boil and reduce until mixture is thick.
For the crepes:
Heat a 10-inch nonstick skillet over medium-low heat. Brush pan with a thin layer of melted buter or oil. Pour enough batter into pan to barely coat; swirl it around to evenly cover the bottom of the pan.
Cook until the edges start to curl up, about one minute. Use a spatula to gently flip crepe and cook on other side until lightly golden.
Turn out crepe onto a plate. Put a small pat of cream cheese in one quadrant, top with a small amount of maple syrup. Fold crepe in half and then in half again to get a small triangle. repeat with remaining batter. Top with the blueberry maple sauce and additional maple syrup or whipped cream, if desired. Strong coffee on the side optional, but highly recommended.