Blueberry Crepes
Friday, June 8, 2012 at 05:03PM
Susan Gaffney-Evans

It’s berry season - strawberries, raspberries and, my favorite, sweet yet tart blueberries! I picked up a quart of organic blueberries this afternoon from our neighborhood health food store and quickly decided after a taste or two that I needed to make blueberry crepes!

I have a Maxim Crepe Maker that I bought for $10 about 18 years ago at a consignment shop - I’ve used it maybe once or twice a year since I bought it, but I figure I’ve gotten my money’s worth out of it and it still looks and acts brand new.

It’s best to make the batter an hour or more ahead of time - it will perform better if it has time to sit.  Combine 1 cup of flour, 2 eggs, 1/2 cup of water, 1/2 cup of milk, 1/4 teaspoon of salt and 2 tablespoons of melted butter in a blender.  Blend for 30 seconds to combine.  Let sit on the counter for one hour or refrigerate until ready to use.  While it’s resting, make the fresh (or from frozen) blueberry topping. (Note: the measuring cup shows the milk and water combined to make one cup.)

For the topping, in a small non-stick sauce pan stir together 1/4 cup of sugar and 1/2 tablespoon of corn starch. Add 1/4 cup of water, 1 tablespoon of corn syrup, a pinch of salt and 1 teaspoon or more to taste of fresh lemon juice. Then add one cup of fresh (or frozen) blueberries.  Stir to combine, heat to a gentle boil, turn off heat and let sit until warm.

To make the crepes, pour the batter into a plate bigger than your crepe maker.  Dip the crepe maker into the batter in a gentle sideways motion and then flatten into the plate. Gently and quickly pull up (you’ll feel a resistance) and turn over and set down upright.  Within 45 seconds or so, the crepe will be done and you can tip it over and slide it off the crepe maker onto a plate.  Keep going…. the batter will make about 16 crepes, which you can refrigerate or freeze until you want to use them.

To assemble, take a crepe and spoon in on one side three to four tablespoons of vanilla ice cream.  Roll it up like a cigar.  Spoon the warm blueberry topping over it.  And if you wish, add a dollop of freshly whipped cream.  Enjoy!

Article originally appeared on Food, Fun and Tablescapes (
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