Crêpes with Blueberry Balsamic Sauce
Recipe by Pardon Your French.
Serves: 6-8 people
2 cups (250g) All-purpose Flour
1/2 tsp salt
1 tbsp (12g) of white sugar
4 large eggs
3 tbsp (45g/ml) unsalted butter, melted.
2 cups + 3 tbsp (500ml) whole milk (or 2%)
1 tbsp (15ml) Rum (dark or light)
Blueberry Balsamic Sauce:
250g fresh blueberries (about 1 + 3/4 cup) (or frozen, thawed)
¼ cup (50g) sugar
2 tbsp OLiV White Balsamic Vinegar
¼ of a lemon, juiced
½ tsp vanilla extract
- Vanilla Ice Cream, for serving
- Sift together the flour, salt and sugar in a big mixing bowl and dig a well in the middle.
- Break in the eggs into the well, all at once, and mix with a wooden spoon until incorporated (the batter will have the consistency of a thick paste).
- In a separate bowl, mix together the melted butter, milk and rum. Whisk in the liquid into the crêpe batter, little by little, until your batter becomes a velvety smooth liquid – that has the consistency of heavy cream.
- Cover your bowl with a plastic film and refrigerate for at least 1 hour (ideally, overnight).
- After 1 hour (or the next morning), heat a 12-inch nonstick skillet/pan over medium heat. When your pan is hot, add 1/3 cup of batter and swirl your pan quickly to completely cover the bottom. Cook until micro-bubbles form on top, and the underside of the crêpe is golden brown – this should take 2 to 3 minutes (if it takes longer, your pan is not hot enough).
- Carefully loosen the edge of the crêpe with a rubber spatula, and then with your fingertips, carefully peel off the crêpe and quickly flip it. Cook for an additional minute on the other side.
- Slide your crêpe out of your pan onto a plate and cover with a dish cloth (this keeps the moisture in, makes sure the crêpe is evenly cooked and prevents it from drying out too quickly). Repeat for the other crêpes until your run out of batter.
- Because they are thin and delicate, crêpes are best enjoyed the day of. But well stacked and wrapped, you can keep them for up to 3 days in the fridge.
- Wash and drain the blueberries. Place them in a large non-stick pan (or large sauce pan) over low heat. Add the sugar, White Balsamic, lemon juice and vanilla extract. Turn the heat to medium-low. Using a wooden spoon, gently stir so the blueberries are evenly coated. They will start to render some juice. Bring to a gentle simmer (this takes about 8-10 minutes), stirring occasionally.
- Using the back of the wooden spoon, the back of a fork or a potato masher, gently press the blueberries so they break apart. Continue to simmer on low, stirring occasionally (for about 5 minutes), until the sauce thickens and coats the back of a metal spoon. The sauce should be pourable, with chunks of blueberries still visible. Turn off the heat and set aside.
- For serving, place one or two crêpes on each plate, top with a scoop of vanilla ice-cream and drizzle about 2-3 tablespoons (40-60g) of the Balsamic Blueberry sauce on top. Enjoy immediately.