My sister Laura is visiting for a week; ostensibly to help with my recuperation after breaking my leg but we’ve had some fun too and yesterday was a good day.
We wanted to cook together so invited my children and some of my friends over for dinner. I’ll never be able to repay them for their time and kindnesses in helping with cooking, driving, cleaning and more but hoped that making them dinner would show them some small measure of my appreciation. So heartfelt thanks to Laura and Lauren (my daughter, who also took this picture for me – XOXO), Sally, Karen and Barb (even though you were too sick to make it) for everything!
We made a wonderful spring Risotto with asparagus and mushrooms that we served with St. Supery’s Sauvignon Blanc wine and some simple oven toasted bread and then had this Blueberry Crepe with Orange Ricotta Filling for dessert.
Laura had sent me Julia Child’s ‘Mastering the Art of French Cooking’ in a recuperation package before her visit and I’ve enjoyed perusing this fascinating book. We decided to use Julia’s recipe for dessert crepes for a dessert and I was challenged to make something to serve with them. We discovered some frozen blueberries in my freezer so with those ingredients as inspiration, I decided a creamy, light filling with a compote from the blueberries for a topping would be just the thing! I would typically brighten these flavors with some lemon but we were serving margaritas with appetizers so opted instead to use the fresh oranges on the counter and it was a great flavor combination.
The results were very well received and I’ll consider this recipe a keeper!
- 1 pint (2 cups) fresh blueberries
- 1/3 cup granulated sugar
- 2 tbsp. PLUS 1 tsp. cornstarch
- 1/4 orange juice
- 2 Tbsp orange marmalade (optional)
- 1 cup ricotta cheese
- 3 Tbsp. fresh orange juice
- 1 cup whipping cream
- 2 Tbsp Honey
- 2-4 Tbsp powdered sugar
- 1 tsp vanilla
- 3/4 cup milk
- 3/4 cup cold water'
- 3 egg yolks
- 1 Tbsp granulated sugar
- 3 Tbsp orange liquer
- 1 cup flour
- 5 Tbsp melted butter
- Rinse and pat dry blueberries and place in a small saucepan. In a medium bowl, mix the sugar and cornstarch together and pour over the blueberries. Add the juice and the marmalade. Stir the mixture over low-medium heat. You will want to cook this until the blueberries begin to burst and the juice thickens, about 4 minutes.
- Remove from heat and allow to cool completely. Can be made ahead and refrigerated.
- Place all ingredients in blender (we used a food processor) in the order in which they are listed. Cover and blend at top speed for 1 minute. Scrape sides and blend for a few more seconds. Cover and refrigerate for at least two hours or overnight.
- To prepare, heat some of the butter in a crepe pan or a skillet with a 6.5 to 7 inch bottom diameter to just smoking. Pour a scant 1/4 cup of batter into the pan and tilt it to insure that the batter covers the entire bottom of the skillet.
- Return the pan to heat for 60 to 80 seconds; jerk the pan sharply to loosen the crepe; check the bottom with a spatula to see if it is a light brown and ready to be turned.
- Flip the crepe using a spatula, your fingers or by flipping your pan; brown lightly for approximately 30 seconds. This side will never achieve the same look of the first side and should always be used for the inside of your crepe. Slide crepes onto plate and cover, keeping them separated with waxed paper or cling wrap. Keep at room temperature until serving.
- Place crepe with best side down on plate. Spread 3-4 Tbsp of Ricotta cream down the middle of the crepe. Roll both sides of crepe into center; top with large spoonful of blueberry compote and dust with powdered sugar.