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.
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.
(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.
(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!