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Photo, Erik Putz.
2 eggs
1 cup milk
1/3 cup frozen raspberries, thawed and pressed through a sieve to remove seeds
1/4 cup frozen wild blueberries
1/4 cup blueberry jam
1/2 cup plus 1 tbsp all-purpose flour
2 tbsp unsalted butter, melted, plus more for frying
pinch of salt
1 cup 35% cream
1 tbsp granulated sugar
1 tbsp rosewater
Fresh blueberries
Maple syrup, (optional)
COMBINE eggs, milk, berries and jam in a blender and purée on high until very smooth, 1 min. Add flour, butter and salt and whirl just until combined, 10 sec.
HEAT a medium non-stick frying pan or crepe pan over medium-low and brush lightly with melted butter.
POUR 1/4 cup batter into centre of pan. Lift pan from burner and tilt to spread a thin, even coating of batter. Cook until top is set, 2 to 3 min. Loosen edges with a spatula and flip carefully. Continue cooking, 1 min. Flip crepe onto a baking sheet and cover with kitchen towel. Repeat with remaining batter.
BEAT cream, sugar and rosewater in a large bowl with an electric mixer on medium until soft peaks form, about 5 min.
FILL crepes with chantilly cream and fresh blueberries, then transfer to a serving platter. Serve with maple syrup.
Calories 182, Protein 4g, Carbohydrates 14g, Fat 12g, Sodium 36mg.
Kitchen Tip: Use batter right away because the colour will fade as it sits. The heat must be low to prevent browning and keep the purple colour of the berry crepes.
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