Whenever I suggest we have crepes for brunch, my little girl always says to me, “Can we buy some whip cream to eat with the crepes Mommy?” In her opinion, there is no better way to have these. I couldn’t agree more. Usually we fill our homemade crepes with strawberries or bananas and nutella. That didn’t happen this time around since lately we’ve been on a blueberry craze; ’tis the season! Instead we made freshly whipped cream, slow simmered blueberry sauce, added perfectly ripe banana slices, and rolled it all up into a delicate crepe roll. Need I say more?
First things first. The blueberry sauce is as easy as boiling water, so no excuses to cut corners here man! In a small pot, add 1/2 cup water, 1 tablespoon sugar, and 1 cup blueberries. Place the pot on the burner and turn up the heat to medium-low. Once it starts to heat up and boil, keep it at a low simmer (lower the heat slightly if you have to) for about 35-40 minutes. After that, turn off the heat, set the blueberry sauce aside to cool while you cook your crepes. You can get the following ingredients ready for the crepes while the sauce is cooking.
Ingredients for the crepes:
1 cup milk, plus another 1/4 cup milk separated
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons butter (melted)
3/4 cup flour
2 teaspoons powdered sugar (optional)
You will also need:
Thin spatula or omelette turner
To start, combine the 1/4 cup milk with vanilla extract and eggs. Whisk together well.
Add the melted butter and whisk again to evenly mix in the butter.
Add the flour and (if using) powdered sugar. Whisk to blend until you have a thick pasty-like batter.
Pour the remaining 1 cup cold milk into the batter and mix it all well again. The batter will be much thinner and runny.
Turn the burner on to medium-low and preheat your griddle. Once it’s warm, lightly grease the griddle with butter or oil (preferably butter) with a thin coat. You’ll only have to do this once.
Sometimes I’ll just take a stick of butter out of the fridge unwrap one end and quickly run it across the whole griddle in a zigzag motion, wrap the end back up, and put it back in the fridge.
Use a ladle about the size of a 1/4 cup to pour the batter onto the hot griddle.
Technically you’re supposed to swirl the batter around the griddle by holding the handle, lifting the griddle, and moving it in a flat circular motion. That has never resulted in a pretty circular shaped crepe for me because I always use my comal (tortilla griddle) which is bigger than needed. I use the bottom of the ladle to spread the batter (starting from the center, working my way to the edge as it spreads).
If you don’t feel comfortable using the ladle to spread the batter (because it can cause the crepe to tear if you’re not careful), you can use a smaller non-stick skillet pan with taller edges than the griddle I used here. That would make it a little easier to spread and create a circular shaped crepe without having to touch the batter.
The first side takes about less than a minute to cook, so don’t walk away! Once you start to see the sides change color and turn a light golden brown, it’s time to turn them. The sides will even start to lift. That’s a good sign they are ready to turn too! Flip it over and cook the other side about 30-40 seconds more.
Flip them using a wide flat spatula or an omelette turner. You can also use a Crepe Turner, but if you don’t have one, it’s not a big deal. Lay them flat on top of each other (like a stack of pancakes) until the batter is finished.
Lay a crepe down flat open on a plate, place a dallop or two of whipped cream down first, spread it, then add sliced bananas if you have some (not necessary though), drizzle some blueberry sauce with blueberries over the bananas and cream, fold one side of the crepe over, then the other, drizzle some of the blueberry goodness over the assembled crepe again, and voila! Done!