Blueberry Crêpes

This delicious crêpe recipe comes from The Patriot Inn, Olde Town Portsmouth, VA and is found in the Virgina B&B Cookbook that my brother & SIL, who live in VA gave me for Christmas last year.  I'm tempted to try and live off crêpes....my favorite are filled with fresh berries and whipped cream, topped with a dusting of powdered sugar.  What's your favorite?  Grace and Thomas weren't fans of the blueberry version, but are open to other ideas.  Caroline and I took some extra crêpes, whipped cream and blueberries down the street to our new neighbors with our contact info, the crêpe recipe, and directions to Tougas Farm in case they want to go pick berries, peaches, and/or apples.

Here's the crêpe recipe.  I'm including the B&B's filling, although we just used fresh blueberries we picked at Tougas Farm.

Cherry & Strawberry Crêpes

Crêpes:

1 cup flour

1/4 tsp. baking powder

1/4 tsp. salt

1 tsp. sugar

4 eggs

5 1/3 Tbls. butter, melted

2 cups milk

Filling:

1 (20 oz.) can cherry pie filling

1 (10 oz.) package frozen sliced sweetened strawberries

Whipped cream

Crêpes:  In a medium bowl, combine flour, baking powder, salt and sugar. In a large bowl, beat eggs.  Add flour mixture to eggs and mix well.  Stir in butter, then stir in milk.  If time allows, let batter stand for 30 minutes in order to yield more tender crêpes.

Pour 1/2 cup of batter into a crêpe pan or a skillet over medium heat.  With a quick wrist action, swirl batter to cover bottom of pan.  Cook until light brown on first side, turn and cook the other side for just a few seconds.

Filling:  Fill each crêpe with pie filling and strawberries (reserve some pie filling and strawberries for topping crêpes).  Fold up crêpes.  Put 3 crêpes on each of 6 plates.  Top with whipped cream, a little pie filling and a few strawberries to serve.

Bon Appétit!