2012/04/23

Keeping it Real (Blueberry Crepes)

We're all friends here, right?

So we can be real.

Drop the guard.

Kick off our shoes and all that.



Confession. The last thing I feel like doing on a week night is cooking dinner.

Totally bums me out.

I am not one of those super organized moms that has a week's worth of meals piled up in the fridge Rachael Ray style. (Did I really just type that?)

By the time I pick up the kids from practice or whatever they are up to, it's almost 6:00 (on a good night). And if we have to go back out again, forget it.
The "what's for dinner" question that greets me as I tiptoe across the threshold is enough to make my stomach turn inside out on some nights. Does it stress you out too?

On weekends, I will cook until the cows come home. No worries.

On weeknights. No thank you.


I know that I am probably committing food blog blasphemy by saying such things.

And it is probably even more blasphemous to admit that some nights we stop for Subway (I know, I know) or the obligatory pizza because I don't feel like cleaning up a lot of dishes.

These are not always proud moments, but I am a very practical person.

But, since the evening meal is not optional (inside out stomach or not), dinner must go on.

You have to do what you have to do and all that.

But we're friends, right? So you are totally not judging. Whew. Thanks for that.




Now, I have my cache of "quick to get on the table" dinners. And my peeps are grateful for those.

Sometimes, I have the foresight to get ye ole crockpot going before heading out the door.

Sometimes, it's just quick & easy meals (Thank you, The Kitchn - I totally owe you. Totally.)

Sometimes, we have breakfast for dinner.

Now, I am not talking about a bowl of cold cereal with milk. (Although, that might have happened once or twice. Maybe. Probably. Okay, it has totally happened...).

It could be eggs, toast and bacon. It could be waffles. It could be pancakes.

Or, if I am feeling all sorts of "ha, I am going to make you think I slaved over dinner but it really took no time at all", I pull out the crepes.


Now, I know crepes sound all fancy-schmancy and lift up your pinky finger dainty.

But, they are such a breeze.  And you can just about everything ahead of time (if you are more together than I am) or you can whip this one out of the air and have dinner in no time.

And that's okay.

No one needs to be the wiser.

A girl doesn't have to give up all her secrets, right?

P. S. They are good for breakfast too....

Peace out.


So here's the skinny. I put all the ingredients for the crepes in the blender and liquefy. While that's rested, I start the blueberry sauce. While the blueberry sauce is cooking, I mix the filling. By that time, it's usually time to start making the crepes. Easy peasy.  

Crepes w/ Sweet Ricotta Filling and Blueberry Sauce
Adapted from Mark Bittman's How to Cook Everything
For Crepes
2 Tbs butter, melted and slightly cooled
2 eggs, room temperature
1 1/2 cups milk - doesn't matter what kind, I use 1%
1 Tbs sugar
1 cup flour
1/4 tsp salt

Place all ingredients into a blender. Blend at highest speed for ~ 2 minutes. Let rest for five minutes, but may be covered and stored in the refrigerator for up to 24 hours. (It improves with age...)

Preheat oven 200 F. Place a baking sheet lined with parchment or a Silpat mat in the oven to warm up
Heat a medium sized non-stock skillet (or crepe pan) over medium-high heat. If your non-stick pan has a bit of stick, melt a little (just a wee bit) butter in the pan. Pour 2-3 Tablespoons of batter into the heated pan - tilting the pan to spread the batter over the bottom of the pan into a thin layer. Cook for 1-2 minutes until the batter is set and then carefully (a large spatula and fingers help) flip the crepe over and cook for about 30 seconds on the other side. Slide the crepe onto the warm baking sheet and continue cooking the rest of the crepes until the batter is finished.

For Topping
1 1/2 cups frozen blueberries
1 cup sugar
1/2 tsp cinnamon (optional)

Combine sugar and berries in a small to medium saucepan. Cook over medium heat until sugar has melted - stirring frequently. Continue cooking to thicken mixture. Set aside to cool Stir in cinnamon.

For Filling
2 cups ricotta
2 Tbs agave nectar or honey
Stir ingredients together in a medium size bowl until well combined. Set aside.
To assemble
Place crepe flat on plate. Spoon 2-3 Tbs of filling on one end of crepe and roll. Alternatively, spread 2-3 Tbs of filling on top of the crepe and fold into quarters. Top with blueberry topping.

Eat warm.

17 comments:

  1. Oh man, they sound great :) Don't worry, my mum would do the ol' breakfast for dinner thing, too, or toasted sandwiches. And once in a while she'd make us corn pancakes for dinner. I guess she figured that putting the corn in made it a savoury meal?? Anyway, you just make a basic pancake batter and drain a tin of corn kernels and dump them in. Loved it! I **suppose** you could serve it with salad if you were feeling particularly virtuous...

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  2. Thank you for this! I've dreamed of crepes ever since we had one freshly made by a street vendor in the shadow of the Eiffel tower. Warm, with Nutella... swoon! I've never made crepes, intimidated, but if it's your go-to quick meal I'm going to give it a try.

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  3. I'm totally with you on the weeknight cooking thing. And between you and me, I frequently have pancakes for dinner. I top them with blueberries or strawberries and tell myself it's health(ish). (Okay, actually I tell myself I'm having dessert for dinner, yay me!, but I did NOT say that out loud here and will deny if asked.)

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  4. I've never made crepes either. It always seemed like one of those things that needs special gadgets, but I guess not. Looks deeeelicious! Everything looks good with blueberry sauce, though. I may need to give these a go.

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  5. Wow these sound amazing! I have never made crepes to date, but I might just now. My husband is not a huge breakfast for dinner fan but he'll just have to live with it. :) P.S. I gave you a Versatile Blogger Award!

    http://alwaysaddmorebutter.wordpress.com/2012/04/23/versatile-blogger-award/

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  6. Yum! These blueberry crepes look amazing. Great post!

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  7. I remember those days, Cher, when we were raising our family and running all over to practices and games and trying to figure out how to eat healthy meals on the fly. Best years of my life! But these quieter years are pretty nice too. We love crepes and breakfast for dinner is one of our favorite meals!

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  8. Sunday turned out to be crepe day for us with honey and fig jam :) Usually I will put only 1 tbs of butter in the batter, no sugar and half milk and half water for the liquid - makes for a thinner crepe. I agree that the batter approves with age - it has to sit in the fridge for at least half an hour or so. Blueberry jam sounds great!

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  9. Oh, we have crepes for dinner often. Or pizza. Or cereal. And we don't have kids to pick up from practice, etc. Your crepes look delicious!

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  10. I know exactly what you mean and it happens to me all the time, so I have like five very quick meals that can be prepared in up to 20 minutes, begin to end and I just play with them. Sometimes I also make breakfast meal for dinner. Those crepes sound like perfect for such hectic week nights.

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  11. Hi Cher,
    I nominated you for the Versatile Blogger Award! Here's a link to the info:
    http://littlefrenchbakery.wordpress.com/2012/04/24/versatile-blogger-nomination/

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  12. Wow, what beautiful looking crepes, and I am a big fan of breakfast for dinner. Don't do it enough with my own kids/family, but at least a couple of times a week when I was a kid, we ate eggs and toast, or pancakes, or even -- cough -- cereal and milk. It is tough getting meals on the table during the week!

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  13. This sounds like an awesome dinner, weeknight or not! The ricotta filling is a great idea.

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  14. Sounds a lot like our house, Cher. Your crepes look delicious.

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  15. Cher, At MY house, this would be considered a very special treat.

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