Thursday, March 8, 2018

Lemongrass Crepes with Gingered Blueberries #ImprovCookingChallenge

Welcome to this month's edition of Improv Cooking Challenge.  Each month we are given the same two ingredients and are encouraged to make the best dish we can that contains said ingredients.  It is a lot of fun and it is interesting to see how different our minds and palates are when we all get together to share our creations.

Our ingredients this month were Lemongrass and Blueberries.  My first thought was to make a pie or tart.  Then I switched to pancakes.  I toyed with the idea of muffins.  Before I knew it, it was two days before posting day and I had done nothing more than think about the ingredients and change my mind about what to make.

So here I was, on an early Tuesday morning.  Frank had left to go get our Little Angel Face and I went into the kitchen to start breakfast.  I pulled the lemongrass paste and blueberries from the refrigerator.  I just knew that if I made pancakes our Little Miss would be disappointed that hers were not chocolate chip.  I pulled out the flour and eggs thinking that muffins it would be when suddenly inspiration hit.

That inspiration came from my sister, Dawn.  You see, Dawn also has her granddaughter, Aurora, on Tuesdays and we had arranged a play date with our Angels for later in the morning.  We would meet at Jungle Java and let the girls play while we caught up with each other's lives and then we would have lunch before taking them home for their naps.  Lunch made me think of a restaurant near Jungle Java that makes great crepes.  Dawn loves crepes...."Hey", I thought, "How about lemongrass crepes with a blueberry compote?"

And that, my friends, is how my brain works and how it came about that I am sharing this wonderful recipe with you today.  I added some ginger paste to the compote because I thought it would complement the lemongrass and I was right.

You will find links to more amazing Lemongrass and Blueberry recipes at the bottom of this post.

Lemongrass Crepes with Gingered Blueberries

1 1/2 c. milk
1 c. flour
2 T. sugar
1 T. lemongrass paste
4 eggs
pinch of salt

1/2 pint blueberries
2 T. water
2 T.  sugar
1/2 t. ginger paste


Place the milk, flour, sugar, lemongrass, eggs and salt into a blender and pulse until smooth.  Place into the refrigerator for at least one hour or up to overnight.

Place a small (around 8 inch) skillet over med high heat. Melt a small pat of butter in the skillet and use a silicone brush to cover the bottom of the pan with butter. Add about 2 Tablespoons of batter to the skillet, lifting and tilting the pan so the batter covers the bottom completely. Cook for 15-20 seconds until the top is dry and the bottom is golden brown. Remove to a platter.

Continue in this manner until all batter is used, adding butter to the skillet as needed. This should make approx. 16 crepes. Fill as desired and serve or freeze for use at a later time.


In a small sauce pan, combine the blueberries, sugar, ginger paste and water. Bring to a boil, cook and stir until sugar is dissolved, mixture thickens and blueberries start to pop. Fold crepes into quarters, plate and top with the blueberry compote and whipped cream, if desired.

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page
If you’d like to see previous creations, check out our Pinterest board.


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