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Mother's Day: Crêpes and Blueberry Sauce

Source of Recipe


Tea Time (March/April 2011)



List of Ingredients



• 2 dry pints fresh blueberries
  
• ½ cup sugar, divided
  
• 2 Tbsp orange juice
  
• 1 cup cottage cheese
  
• 2¼ cups flour
  
• ¼ tsp coarse salt
  
• 2 cups whole milk
  
• 3 large eggs, lightly beaten
  
• 1 Tbsp Grand Marnier liqueur
  
• 1 tsp pure vanilla extract
  
• 1½ Tbsp unsalted butter, melted
  
• 1 Tbsp vegetable oil
  






Instructions



1. In a medium saucepan, combine blueberries, ¼ cup sugar, and orange juice. Cook over medium heat until sugar dissolves. Bring to a rolling boil, stirring constantly, until mixture coats the back of a spoon and is thickened. Let mixture cool slightly before transferring to an airtight container to keep warm until needed (sauce can be made ahead, storedin the refrigerator, and warmed before serving).
   
   
2. In a small bowl, combine cottage cheese and 3 tablespoons sugar. Cover and refrigerate until ready to use.
   In a large bowl, combine flour, remaining 1 tablespoon sugar, and salt. Add milk, eggs, Grand Marnier and vanilla, whisking until well combined. Add butter and oil, whisking until mixture is smooth. Strain mixture through a fine-mesh strainer. Cover and let batter stand for two hours, either at room temperature or in the refrigerator.
   
   
3. Heat a 4-inch skillet coated with nonstick cooking spray over medium-high heat. Remove pan from heat. Place a 3-inch round cookie cutter in the hot pan. Pour approximately 1½ tablespoons batter into the cutter. Quickly tilt pan in all directions, holding down the cutter, so batter covers inside of cutter with a thin film. Cook for 20 to 30 seconds. Carefully remove the cutter, and lift edge of crêpe with spatula to test for doneness. Turn crêpe when underside is lightly browned. Cook 20 to 30 seconds on other side. Place crêpe on paper towel to drain.
   
   
4. Repeat cooking procedure until 2 dozen are made, stacking crêpes between single layers of waxed paper to prevent sticking.
   
   
5. Fill prepared crêpes with approximately 1 heaping tablespoon filling. Fold one side over the other. Place two filled crêpes on each plate. Spoon warm blueberry sauce over crêpes. Serve immediately.
   
   Makes 2 dozen crêpes.
   
   






Final Comments


Leftover batter can be stored in an airtight container in the refrigerator for up to 4 days.