Blueberry Breakfast Crepes

Not pretty but not bad, either

I think I may have unwittingly crossbred a crepe with a tortilla. At least that's what my latest batch of crepes looked like.

Even though I have an electric crepe maker, I decided to go no-tech this time and just use a regular pan, along with the new spreader I bought at Pryde's - possibly the most amazing kitchen store ever.  I envisioned deftly spinning that spreader to create perfect crepes, just like my Farmer's Market boyfriend in San Diego. Or maybe I'd do like the recipe said and just swirl the batter into an eggy orb of perfection? That's how it went in my imagination but, in reality, the very thin dough began tearing when I tried to turn it and, even before that stage, as the batter spread over the pan, it kind of rippled, creating mini folds. As I took each out of the pan to cool, they looked more like tortillas than crepes.

Naturally, I'm not thrilled with how my crepes came out but the taste was actually very good. Light, delicate and eggy, just as you'd want for a sweet crepe. My blueberries were out of season and pretty sour, even dredged in sugar. It would've been better to have some lemon curd but I was too lazy to make a batch so the easier substitute became a squeeze of lemon juice and powdered sugar. All in all, a pretty tasty crepilla/tortepe.



INGREDIENTS
3 eggs
1 cup milk
1 1⁄2 tablespoons butter, melted
3⁄4 cup flour
1 tablespoon sugar
1⁄4 teaspoon salt
3 tablespoons butter, approximately
1 1⁄2 cups fresh blueberries
granulated sugar
powdered sugar, sifted
lemon wedge
warm melted butter (optional)
DIRECTIONS
Beat eggs well.
Beat in milk and butter.
Sift flour, measure, and sift again with sugar and salt into egg mixture.
Beat until smooth.
Heat a shallow 8-inch frying pan and butter well.
Pour in about 3 tbsp batter then turn and tilt pan so batter covers entire surface.
Cook until golden brown on both sides.
Sweeten blueberries to taste with sugar.
Spoon 3 tbsp of sweetened blueberries in centre of crepe; fold in half and lift to a heated plate; keep warm.
Repeat, buttering pan before cooking each crepe.
Serve about two filled crepes to each person.
Pass powdered sugar and lemon wedges and melted butter, if desired.