Making crepes is something that I can remember doing since I was a little girl. My mom used to push a chair up to the counter and we would make crepes for breakfast on the weekend. She would fill them with cottage cheese and a fresh blueberry sauce went on top. And really, I don't remember having them any other way.
This is a spin off of a staple in our house growing up.
Sweet crepes filled with a layer of lemon curd and a generous amount of cottage cheese, topped with a warm fresh blueberry sauce.
When you are making crepes I feel like they are pretty fool proof. To mix them, put everything in a blender and it needs just a whirl until it's combined. Your pan should be close to low heat so they don't burn and you'll need to butter the pan.
I'm not a big fan of the crepes with the darker golden spots all over them, this is from cooking crepes at a high temperature. I prefer a nice light, delicate crepe. So low and slow is the way to go. Honestly, the lower the temperature you cook them at the less likely you'll burn your fingers when turning them.
When you cook crepes at a low temperature it also allows you more time to get the batter in your pan, set the bowl and ladle back down and then twirl the pan to cover it. Because if it's too hot you just don't have enough time, as soon as the batter hits, it's already sticking to that spot and bubbling.
I am convinced the secret to success for the perfect crepe is a pan on low heat!
Pour the batter in the center and immediately grab the handle, lift up the pan and start swirling it around until the batter isn't running anymore, it sort of just tapers off. Back on the heat and you'll know when its ready to flip because the edges get this little crispness to it and you can sort of peel it up. But use a thin spatula if it's too hot to touch. Its basically cooked at this point but you'll want to cook it a few more seconds longer on the other side.
You are more to likely to tear a crepe if you fully flip it with a spatula or utensil. You can use a really thin silicone spatula to start to lift it but using your fingers to gently flip it by the edges works so well!
Then off to a plate. And repeat!
Then to assemble its a thin layer of lemon curd, the cottage cheese (roll or fold it up) and top it with all that luscious blueberry sauce! Blueberry and lemon? Yes please.
Love breakfast? Try out some of my favorite breakfast recipes!
Perfect Puffy Lemon Zest Dutch Baby
Ham, Egg & Cheese Breakfast Sandwiches
Pumpkin French Toast
Smoothies: 3 Easy Recipes
1 1/3 c flour
1 1/3 c milk
1/4 tsp salt
2 tbsp butter, melted
1/4 tsp baking powder
1/2 c water
2 c fresh or frozen blueberries
2 tsp sugar
1 tsp corn starch + splash of water
recipe for lemon curd here
Pre-make the lemon curd and chill it in the fridge
Blend together all of the crepe ingredients for 15 seconds, until fully combined
Heat an 8" round pan over low heat, grease the pan with some butter
Use a 1/4 measure cup to ladle in the batter to the middle of the pan
Hold the pan by the handle and swirl the batter around, twirling your wrist, until it starts to come up the side of the pan
Keep swirling the batter until it's no longer wet
The crepe is ready to flip when the edges look dry and start peeling from the side of the pan
Use a spatula to pull the edge out and your fingers to grab on, flip it over, careful not to burn your fingers (this is why it's on low heat)
Cook an additional minute then transfer to a plate
Repeat until all the batter is gone
During this process you can make the blueberry sauce
In a small pan over medium/low heat combine the water, blueberries and sugar
Combine the corn starch and a splash of water in a little bowl, mix it around
Once the blueberries look like they are going to burst add the cornstarch slurry
Whisk this on low heat until thickened, you can now turn the heat off and cover to keep warm
With a crepe laid out flat, spoon on some lemon curd spreading it to the edges, followed by cottage cheese. Either roll it up or fold it. Top with the blueberry sauce.