Updated: Jun 2, 2019
I always look forward to my mom's visits from Iowa, and this trip coincided with my live appearance on THV's The Vine. As we researched recipes, she suggested crêpes and I suggested blueberries, mint, and lemon zest for the filling. And you, my friends, are the beneficiaries of this combined effort. A few tips: a regular crêpes recipe calls for four eggs. But I've cut the recipe to two. And, the recipe calls for milk and I used almond milk which has no saturated fats or cholesterol. Also, to thin it, I used buttermilk for half the milk, but I'm sharing with you my tip for making buttermilk when you don't have any on hand. Buttermilk Recipe: 1 tablespoon vinegar to 1 cup of milk or milk substitute
Mom and I hope you'll enjoy this recipe as much as we did making it for the segment. Oh, and the link to the segment... here!
1 cup almond milk
1 cup buttermilk (see my alternative recipe above which I recommend) 2 cups flour 2 teaspoons Turbinado sugar 1 pinch salt 1 ounce butter, melted food release spray Filling 1.4 cup Blueberries Lemon, zested 3 Mint leaves 1 tsp Turbinado sugar
Special Tools Mortar and pestle (if you don't have, a bowl and fork will work)
In a bowl, mix dry ingredients together: flour, salt, sugar. In a second bowl, mix together milk, buttermilk, eggs, and melted butter. Make a well in dry ingredient and pour in wet. Mix together wet with dry using whisk. Over medium heat skillet, pour ladle full of thin mixture into greased skillet to form a thin pancake. In a mortar and pestle, add 1/4 cup blueberries, 1 teaspoon sugar, and 3-4 mint sprigs, plus the zest of lemon. Macerated them in mortar and pestle. On cooked crêpes, spoon on the macerated fruit along center, fold over itself and garnish with extra blueberries, mint, and lemon zest. No need for syrup or whipped cream, the sugar in the fruit is enough.