Stuffed crepes with blueberry-peach sauce

This weekend is the North Carolina Blueberry Festival in Burgaw. I didn’t make it, but I celebrated with this dish. It took about 1 1/2 hours from start to finish, but if you have the time on a weekend, it’s totally worth it.

Beautiful color, right from nature.

Crepe recipe can be found at CIA Culinary Intelligence. (I also adapted the rest of that recipe to what I had on hand)

Stuffed crepes with blueberry-peach sauce

1. Make the crepe batter.

2. While batter refrigerates for 1/2 hour, make the stuffing.

3. While the stuffed crepes are baking, make the fruit sauce.

Ricotta stuffing

(Makes enough for 6 crepes)

1 cup ricotta cheese

Juice from 1/2 lemon

1/4 tsp. vanilla

2 tbsp. sugar

Mix all ingredients thoroughly. Refrigerate until ready to use.

When crepes are cooked, preheat oven to 400. Brush baking dish with melted butter. Place heaping spoonful of ricotta in the center of each crepe. Fold in sides, and roll. Place stuffed crepes seam-side down in baking dish. Drizzle crepes with melted butter. Bake 10 minutes.

Blueberry-peach sauce

(Makes enough to cover 6 crepes)

1/2 cup blueberries

1 small peach, diced (about 1/2 cup)

Scant 1/4 cup sugar

Juice from lemon wedge (about 1 tsp.)

1 tsp. butter

1 tsp. flour

Combine blueberries, peaches, sugar and lemon juice in saucepan. Cook over medium heat until blueberries give up juice and sauce turns purple. In another pan over medium heat, melt butter and add in flour. Stir to make a roux. Cook about 30 seconds, then pour in fruit sauce. Sauce should thicken to syrupy consistency. Simmer on low until ready to use.

Once crepes are baked, drizzle with fruit sauce. Enjoy!

Tomato mania

They’re heeeeere!

Vine-ripened.

My tomatoes are now ripening in droves. They’re absolutely delicious. They’re best sliced, plain — without salt, even.

None of that yucky white stuff in the center, like store-bought tomatoes.

This guy, above, went onto a pizza. As far as I’m concerned, the Caprese salad/Margherita pizza is the most perfect flavor combination in the world. Luckily, my basil is growing like weeds.

Delizioso!

I’m not sure a recipe is necessary, but here goes:

Margherita pizza

Pizza dough

Olive oil

Mozzarella, sliced or shredded

1 large tomato, sliced

Kalamata olives (optional, and not traditional, but I like them)

Salt, pepper

10-12 basil leaves

Preheat oven to 500 degrees with pizza stone inside. Roll out pizza dough on sheet of parchment paper. Brush with olive oil.

Top dough with mozzarella, sliced tomatoes and olives (if using). Drizzle olive oil over top of tomatoes and sprinkle with salt and pepper.

Put pizza, parchment paper and all, onto preheated pizza stone. Bake 8-10 minutes.

Remove pizza from oven and set on cooling rack. Top with basil leaves immediately.

Let rest for 5-10 minutes and slice.

Spicy chicken sandwich

When I moved from an area with mere mall food court stores to an area with standalone stores (gotta love the South), my Chick-fil-A fandom turned to love.

Last night I became a “Spicy VIP” and tried their new spicy chicken sandwich.

It looks the same.

It tastes a lot like my beloved No. 1 on a wheat bun (pickles required, with a dollop of Polynesian and light mayo), just spicier. Well done, Chick-fil-A.

Have you beaten my college favorite, the Wendy’s spicy chicken? That’s yet to be seen; the good folks at Chick-fil-A have given me time to figure it out, with 3 ‘free spicy chicken’ coupons.