'50 Campfires' Blueberry Crepes
Recipe type: Dessert, Breakfast
Serves: 2-4
These tasty crepes were served for dessert and all of us were fighting over the last few bites. Chef Nizlek cooked the berries in a dreamy combination of butter, cinnamon and brandy – and it was truly fantastic. If you should attempt this recipe, be prepared to share it with others as soon as they see what you’ve got cookin’! Tip: Try using the batter recipe for other fruity combos like banana and chocolate crepes – and let us know your favorites!
  • Crepe Batter:
  • 8 oz milk
  • 4 oz cream
  • 3 eggs
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. vegetable oil
  • 6 oz flour (6 oz = ½ cup + 2 Tbsp.)
  • For the Blueberry Crepes:
  • ¼ tsp cinnamon
  • 1 cup blueberries
  • 1 tsp lemon zest
  • 1 oz lemon juice
  • 1 tsp orange zest
  • 1 oz orange juice
  • 1 oz Grand Marnier
  • 1 oz butter, cut in half
  • 2 oz sour cream
  1. Batter
  2. In two separate bowls; blend wet ingredients in one bowl and dry ingredients in the other.
  3. Make a well in the dry ingredients bowl and slowly pour in wet ingredients, stirring to mix.
  4. Continue mixing until ingredients are combined and passed through a strainer to homogenize (ie: strain out liquid).
  5. Rest batter one hour.
  6. Prepare crepes and set aside, folded into triangles.
  7. Blueberry Crepes
  8. In a skillet, melt butter over medium heat.
  9. Add cinnamon and warm for 10 seconds, adding blueberries to pan and swirling to combine.
  10. Cook berries until juices start to release and add zests – juice and cook to reduce slightly.
  11. Flame with brandy and add butter, mix well to emulsify.
  12. Spoon berries and sauce over crepes.
  13. Top with sour cream, citrus zest and a pinch of cinnamon. Serve immediately!
Recipe by 50 Campfires at https://50campfires.com/fired-up-food-with-chef-jeff-nizlek/