Crepes with blueberry sauce and custard
Ever since I saw the crepes recipe in the Laduree Sucre book, I put a bookmark at that page for a special occasion. Which is always now, right? They are so fluffy, moist and crispy at the same time. Delicate as a day of spring. The blueberry sauce recipe belongs to Ellie Kreiger from Barefoot Contessa and it is simply delicious! Why buy a jam when you can make your own all natural? I have added a ready made custard I love from Ambrosia. You can make your own, but I didn't want to wait that long. It is a superb dessert, when in need of impressing that special someone.
Tip: You can prepare the crepe batter 2 hours in advance. If there are lumps, blend as briefly as possible simply to get rid of them, but without making the batter frothy.
1. Using a grater, remove the zest from the orange. Sift the flour into a large bowl. Add the sugar, grated orange zest and eggs. Gradually add the milk while whisking constantly to obtain a smooth batter without lumps.
2. In a small saucepan, ,slowly melt the butter. Add to batter, along with the oil and alcohols if desired. Allow the batter to rest at room temperature for a minimum of 1 hour.
3. Lightly butter the surface of a skillet with paper towel. Using a ladle, pour enough batter to coat the surface of the hot pan, and tilt the pan to form a thin, even layer. Cook on one side over low heat until the batter sets (barely 1 minute).
4. Flip crepe over and cook the other side until lightly golden. As you cook the crepes, stack one on top of the other to keep them soft and moist.
5. Combine 1 cup of the blueberries, water, sugar and lemon juice. Cook on medium heat for 10 minutes and then add the rest of the blueberries and cook for 8 minutes.
6. Serve the crepes with blueberry sauce and warm/cold custard.