It’s early Saturday morning and it is pouring outside. I know I have homework that needs to be done, university is relentless, but I just can’t seem to concentrate.
The dog is sitting on the back of the couch watching the leaves of my plants bounce up and down each time they’re hit with raindrops. It’s like nature is having its own dance party and he wasn’t invited.
Two of the kids and my husband are still asleep. My one son, who has habitually risen between 4 a.m. and 5 a.m. every day for his entire life, is up so I sent him to the store for milk.
I’m going to make french toast and fresh blueberry syrup. I can’t think of a more perfect thing to do on this rainy Saturday morning.
If you like the chunks of blueberries in your syrup, then skip the straining steps.
2-1/2 cups fresh or frozen blueberries
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon corn starch
1/8 cup water
Combine the blueberries, sugar, vanilla, and 1/4 cup water in a pot. Use a potato masher to mash the berries. Cook the mixture over medium-high heat until it reaches a boil. Reduce the heat to medium and boil for 3 - 4 minutes.
In a small bowl, mix together the corn starch with 1/8 cup water. Stir in the corn starch mixture to the blueberries. Heat until slightly thickened. Remove from the heat.
Pour the blueberry mixture through a fine strainer, using the back of a rubber spatula to push the liquid through, leaving the pulp of the berries behind. For a smoother syrup, strain the liquid through a cheesecloth after it has been passed through the mesh strainer.
If you follow me on Facebook, Instagram, or Twitter (If you don’t follow me, what are you waiting for?) you may have heard that after 28 years I’ve gone back to school and I started my first university class this week. I’m currently taking a class on academic writing and I can already point out several mistakes that I made in my first sentence alone.
Academic writing goes against everything that I’m used to writing now. I’m not allowed to use contractions – can’t, won’t, I’m, etc., and absolutely no use of the word et cetera in any form. I’m not supposed to double space after a period like we were taught in typing class, and I’m supposed to use the Canadianized spelling which Spell Check says is wrong.
I’m not supposed to write my opinion but I tend to be very opinionated. I’m not supposed to write in the first person and I always write in the first person. I’m in big trouble. Sorry. I am in big trouble.
….And I love crêpes. Oops, there I go writing my opinion again.
The crepes and filling can be made ahead of time and then heated right before serving. This recipe will make more crepes than you may need, but don't let that stop you! Keep any unused crepes in a plastic resealable bag in the refrigerator for up to 1 week.
For The Crepes
3 large eggs
2 tablespoons granulated sugar
1/2 teaspoon salt
2-1/2 cups milk
2 cups all-purpose flour
3 tablespoons vegetable or canola oil
1/2 cup boiling water
1/4 cup butter, melted
For The Ginger Peach and Cottage Cheese Filling - For Each Crepe That You Will Be Serving You Will Need
1 ripe peach
2 tablespoons butter
1-1/2 tablespoons pure maple syrup
1/8 teaspoon ground ginger
2 - 3 tablespoons 2% cottage cheese, drained but not dry
For The Crepes
In a bowl, whisk together the eggs, sugar and salt. Stir in half of the milk and then sift in the flour. Add the rest of the milk and whisk to combine. Add the boiling water while continuously whisking. Add the oil and mix until the batter is completely smooth and lump free, careful not to get too many bubbles on the surface. Cover the bowl and let the batter rest for 15 - 30 minutes.
Heat a crepe pan or flat bottom frying pan over medium-high heat. Use a pastry brush to lightly brush the surface of the pan with melted butter. Pour enough batter into the center of the pan so that when the pan is lifted and tilted in all directions the batter will form a thin, level coating along the bottom of the pan. (I used a 10" crepe pan and used just over 1/2 cup of batter per crepe.)
Cook the crepe for 1 - 2 minutes until the edges begin to turn crispy and the crepe is lightly browned when lifted. Use a spatula, or grab the edges of the crepe with your fingers, and flip the crepe over to cook on the other side. Cook for an additional minute.
Remove the crepe from the pan and lightly brush with melted butter. This will keep the crepe moist. Repeat all of the steps until all of the batter is used.
For The Ginger Peach And Cottage Cheese Filling
Peel the skin from the peaches (optional) and slice the peaches into wedges, one peach per crepe being served. Add the sliced peaches to a pot with the butter, maple syrup, and ground ginger. Over medium-high heat, bring the mixture to a rolling boil. Reduce the heat and simmer for several minutes until the sauce thickens slightly and the peaches are tender, but not mushy. Remove from the heat and let it cool slightly.
To Assemble Each Crepe
On a flat work surface, lay out one crepe. Spread the drained cottage cheese along the center of the crepe so it is about 4" long x 2" wide. Spoon 4 - 5 wedges of peaches with some sauce over the cottage cheese. Roll the crepe around the filling by folding in the short sides first, then rolling one long side over the filling and over to the other side, as if you were rolling a burrito.
Heat a pan over medium high heat until hot. Add a small pat of butter and lay the crepes, seam side down. Fry until crispy, about 3 minutes, then repeat on the other side. Top each crepe with additional heated peaches and sauce and serve warm.
Original Recipe by My Friend's Bakery 2016
Crepes Recipe by Gastro Senses