I won't kid you: I've had easier weeks. As a result, there's been less cooking than usual.
But yesterday, I gave myself a good talking-to. I threw off my cloak of self-pity and made my way to the kitchen. Pots. Pans. Stick blender.
There, that's better.
But what to make? I knew the large container of blueberries in the fridge, and breakfast, would somehow collide. And they did, in a most spectacular way. (See yesterday's post for more photos.)
Of course, Colin may think otherwise when he sees the tsunami of dishes I left in my wake.
Crepes are happy food. I won't call them comfort food because they're a bit too dainty, but they're really not hard to make. Yes, they take practice, but so does tying your shoes.
There's a restaurant near me called Stacks, in Campbell, Calif., that serves a fruit and yogurt crepe the size of a Hummer. It's one of these great, indulgent breakfasts that sounds healthy until you consider the portion size. I feel pretty much like a pregnant cow whenever I eat it, which is every time I go there.
I considered making blueberry coffee cake, blueberry pie, blueberry tarts, and blueberry muffins, but the fruit and yogurt crepe elbowed all other possibilities aside.
I warn you, though: these aren't tiny. Maybe not Hummer-size -- more like a nice (hybrid) SUV.
This is California after all.
Recipe for Blueberry Lemon Crepes
Here's a large, pretty weekend breakfast or brunch dish that combines a creamy yogurt and berry filling with bathmat-sized crepes. I suggest making the filling in advance so it has a chance to cool off and thicken. Want to use store-bought blueberry yogurt instead? Fine. (You'll need just under 2 cups.) So long as you garnish with fresh berries, no one will be the wiser.
Yield: 5 large (12-inch) filled crepes
For the blueberry-lemon filling:
2 cups blueberries (plus 1 additional cup reserved for serving)
1-1/2 tablespoons sugar
1 teaspoon (packed) lemon zest (plus 1 additional teaspoon for serving)
3/4 cup plain yogurt, European-style preferred
For the crepes:
1 cup milk
1/4 cup water
1 tablespoon brandy (optional, but nice if you have it)
1 cup flour
3 tablespoons melted butter, cooled slightly, plus an additional tablespoon for brushing the pan
Make the filling: Combine 2 cups blueberries and the sugar in a medium saucepan over medium heat. Simmer for 6 minutes, or until sugar liquifies, berries begin to release their juices, and mixture bubbles steadily. Transfer to a heatproof glass bowl or large measuring cup. Stir in 1 teaspoon of lemon zest.
Let cool for 15 minutes, stirring occasionally. Then mix in the yogurt and refrigerate 20 minutes longer, at least, or until mixture thickens slightly and no longer releases steam.
Meanwhile, make the crepes: Throw the eggs, milk, water, brandy (if using), flour, and 3 tablespoons of the melted (and cooled) butter into a blender and process until smooth.
Heat a 12" nonstick skillet over medium-high heat for 2 full minutes, or until drops of water sizzle and then evaporate.
Brush the crepe pan with a thin sheen of the remaining melted butter. Tilt the pan forward, add a scant 1/2 cup batter to the lip of the pan, and quickly swirl to coat. Cook until the underside is golden brown and lacy, about 1 minute, then flip and cook the other side about 1 minute longer. Stack the crepes directly on top of one another. Brush the pan with additional melted butter and repeat until you've used up all the batter.
To fill, place a few spoonfuls of the cooled berry mixture down the center of each crepe and fold in first the sides, then the top and bottom. Or, you can make little triangular packets, dolloping the filling in one quadrant and folding the crepe in quarters around it. Either way, garnish with fresh blueberries and an additional sprinkling of lemon zest.