Crepes with Vanilla Creme and Blueberry Compote and a Book Review

Tender delicate Crepes stuffed with Vanilla Creme and topped with Homemade Blueberry Compote.  Perfect for Breakfast or Dessert.

July is National Blueberry Month.......

Grilled Pork Chops with Herbed Blueberry Sauce #NationalBlueberryMonth

Boneless Pork Loin Chops grilled to perfection and then topped with a Basil and Thyme flavored Blueberry Sauce.

July is National Blueberry Month and we are having a Foodie Extravaganza!!

One final recipe for #NationalBlueberryMonth

Some of us got together yesterday to celebrate National Blueberry Month.  When shopping for the event, I was excited about finding some beautiful local berries and I went a little overboard.  Well, okay, I went a LOT overboard.

I used the cup I needed for my Sour Cream Blueberry Crumb Cake and that left me with about 9 cups remaining.  Frank made us blueberry pancakes twice in one week.  I put them out each morning to be added to our cold cereal and I have used them in a smoothie.  

I made a second cake that we enjoyed for dessert last night but I am not sharing that recipe with you until next Tuesday when I write a book review about the novel from which it was inspired.

This left me with about 3 cups of blueberries left and not a clue what to make with them.  I also had a quart of strawberries that need to be used soon. 

I decided to combine these berries and stuff them into light, feathery crepes.  Crepes are easy to make but a little time consuming so this is a great breakfast for those leisurely weekend mornings or any morning if, like us, you are retired.  Sorry, I can't help myself LOL.

These can make a very quick weekday breakfast as well.  When you have some extra time you can make up a double batch of crepes.  Place a piece of waxed paper between each, put them into a freezer bag and pop them in the freezer.  They freeze beautifully and can be removed from the freezer, placed on the counter and will be ready to be filled with your fresh fruit and served quickly and efficiently the next morning.

You can just sprinkle them with powdered sugar, top them with whipped cream or pour your favorite store bought syrup over them.  I still had blueberries to use so I made up some homemade blueberry syrup that was perfect for these crepes, wonderful on Frank's blueberry pancakes and excellent as an ice cream topping.

Be forewarned.  This syrup is so quick, easy and inexpensive to make that you may never be able to justify spending big dollars ever again purchasing premade blueberry syrup.  You simply combine your berries, sugar, water and a bit of cornstarch in a large pot.  Bring to a boil.  Cook and stir until berries pop open and the liquid clears and thickens, becoming glossy and gorgeous.  Strain and press the liquids from the solids.  (My chickens were thrilled to get all those blueberry skins)  

This is a great way to preserve blueberries for use after the season. This syrup should last up to a month or longer in the refrigerator.  I think.....I have never had any last longer than two weeks in this household.  It can be made with the blueberries that you freeze during the season as well.

Basic Crepe Recipe

1 1/2 c. milk

1 c. flour

4 eggs

1-2 t. sugar

pinch of salt

butter for cooking

Place the milk, flour, eggs, sugar and salt in a blender and pulse until smooth.  Place in the refrigerator overnight or for at least an hour before cooking.

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 as instructed in the above post for use at a later time.  Print Recipe

***If you wish to make savory crepes omit the sugar in the above recipe.  

Homemade Blueberry Syrup

2 c. blueberries

1 1/2 c. sugar

1 1/4 c. water

1 T. cornstarch

Place all ingredients in a large pot or dutch oven.  Bring to a boil.  Cook and stir until blueberries pop open and liquid is clear, glossy and slightly thickened, about 8-10 minutes.  Strain into a 2 cup measuring cup, pressing on the solids to release any additional juices.  Discard the solids and serve syrup warm or let come to room temperature and refrigerate for later use, rewarming before serving. Print Recipe

Blueberry Sour Cream Crumb Cake #NationalBlueberryMonth

Did you know that, among many other things like ice cream and hot dogs, July is also National Blueberry Month?  It's true.  It is.

Image from Google

I decided that we shouldn't let the month go by without acknowledging this little blue darling that is not only amazingly tasty but packs a nutritional powerhouse as well.

I invited members of my Festive Foodies group to join me in sharing blueberry recipes today.  You will find links to all of their posts included in mine.  I can't wait to see what they are all sharing.

I have so many blueberry memories.  My Grandma made a kick butt blueberry pie and allowed me to have it for breakfast when I would stay with her.  Grandma loved pie for breakfast.

We also went up to the Upper Peninsula each summer to spend time with my Pops best friend and his family.  We would go out and pick wild blueberries and then be served blueberry muffins with our bounty. That which didn't end up in our bellies while picking, that is.

Having volunteered to host this event, I then had the dilemma of sharing a new blueberry recipe.  I have already shared:

• Salads; Red White and Blue Salad, Melon and Blueberry Salad and Beet and Blueberry Salad
• Main Dishes; Grilled Pork Chops with Blueberry BBQ Sauce, Poached Cod with Blueberry Vinaigrette,  Blueberry French Toast Casserole and Blueberry Pancakes
• Desserts; Blueberry/Lemon Macarons, Blueberry Slab Pie, Rhubarb Blueberry Custard Pie, Patriotic Trifle, Rhubarb Berry Coffee Cake, Berry Parfait and Mixed Berry Shortcakes
• Muffins; Blueberry, Blueberry Oatmeal and Buttermilk Blueberry
• And even a Drink: Blueberry Margarita

I noticed that, other than a coffee cake, I had never shared a blueberry cake with you.  I was going to make a blueberry upside down cake but then I came across this recipe by Ina Garten and thought it sounded amazing. I have always had good luck with Ina's recipes and this one was no exception.

The only adaptations I made to the recipe were to use an 8" square pan instead of a round pan and omit the powdered sugar sprinkling at the end.

I brought it to a family gathering hosted by my niece, Stephanie.  It was a huge hit and I was proud to say that it was mine.

Here is Ina's recipe with my small adaptations.  Underneath you will find links to all the great recipes being shared today.  Happy National Blueberry Month.

Blueberry Sour Cream Crumb Cake

slightly adapted from Ina Garten

Streusel

1/4 c. sugar

1/3 c. brown sugar, packed

1 t. cinnamon

1/8 t. nutmeg

1 stick butter, melted

1 1 /3 c. flour

Combine the sugars, cinnamon and nutmeg in a bowl. Stir in the butter.  Mix in the flour.  Set aside.

Cake

6 T. butter, room temperature

3/4 c. sugar

2 eggs

1 t. vanilla

zest of 1 small lemon

2/3 c. sour cream

1 1/4 c. flour

1 t. baking powder

1/4 t. baking soda

large pinch of salt

1 c. fresh blueberries

Place the butter and sugar in the large bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy.  Add the eggs, beating after each.  Mix in the vanilla, lemon zest and sour cream.  Reduce speed to low and add the flour, baking powder, baking soda and salt.  Fold in the blueberries by hand.

Pour batter into an 8" square pan that has been treated with baking spray.  Sprinkle the reserved streusel over the batter and bake in a preheated 350* oven for 40-50 minutes.  Let cool completely on a wire rack before cutting into squares and serving. Print Recipe

Beautiful Blueberry Recipes

• Blueberry Baked French Toast by Palatable Pastime
• Blueberry Sour Cream Crumb Cake by A Day in the Life on the Farm
• Frozen Blueberry Pops by The Redhead Baker
• Goat Cheese Panna Cotta with Balsamic Blueberries by Culinary Adventures with Camilla
• Kentucky Cobbler Cocktail by Bear & Bug Eats
• Lemon Berry Dump Cake by Jolene's Recipe Journal
• Roasted Blueberry Gin & Tonic by Amy's Cooking Adventures