Recipe: Blueberry Lemon Crepes with Lemon Curd and Blueberry Compote

BLUEBERRY LEMON CREPES

"Though French by definition, these delicate and lemony crepes are an American tribute, boasting a sweet filling of tart, silky lemon curd and a juicy blueberry compote. The black currant-flavored creme de cassis contributes a sophisticated undercurrent of berry flavor to the compote and enhances its deep purple-blue color."



"Just as a stack of blueberry pancakes is made that much better by a melting pat of butter, a drizzle of browned butter enhances this dish with its nutty richness.

FOR THE LEMON CURD:
5 large egg yolks
3/4 cup sugar
2 teaspoons finely grated lemon zest
1/3 cup fresh lemon juice
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces, chilled
FOR THE BLUEBERRY COMPOTE:
2 pints fresh or thawed frozen blueberries
1/2 cup sugar
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons creme de cassis
FOR THE CREPES:
2 large eggs
2 large egg yolks
2 tablespoons granulated sugar
1 tablespoon limoncello or 1 teaspoon finely grated lemon zest
1 cup whole milk
3/4 cup all-purpose flour
3 tablespoons unsalted butter, melted and cooled slightly
Nonstick cooking spray
FOR SERVING:
Brown Butter, warm (recipe follows)
Confectioners' sugar
Chopped fresh mint leaves (optional), for garnish

TO MAKE THE LEMON CURD:
(Make at least 2 hours ahead.)

Add enough water to a medium saucepan (or the bottom of a double boiler) to come about 1 inch up the side. Bring to a simmer over medium heat.

Put the egg yolks and sugar in a medium nonreactive metal bowl and whisk until smooth and pale yellow, about 1 minute. Add the lemon zest and juice and whisk until smooth.

Once the water reaches a simmer, reduce the heat under the pan to low and place the bowl with the egg mixture in it on top; the bowl should not touch the water. Cook, whisking constantly, until the curd thickens, is light yellow, and coats the back of a spoon, about 8 minutes.

Remove from the heat and whisk in the butter a piece at a time, allowing each addition to melt before adding the next. Transfer to a clean bowl and press a piece of plastic wrap directly on the surface of the curd. Refrigerate until cold, at least 2 hours or overnight.

TO MAKE THE BLUEBERRY COMPOTE:
(Make up to one day ahead.)

Combine 1 pint of the blueberries, the sugar, and the lemon zest and juice in a medium saucepan over high heat. Bring to a boil and cook until the sugar has melted and the berries are soft, 5 minutes.

Stir together the cornstarch and 1 1/2 tablespoons water in a small bowl. Stir into the blueberries and cook until thickened, about 1 minute. Remove from the heat and add the cr me de cassis and the remaining 1 pint blueberries. Let cool to room temperature. The compote can be covered and refrigerated for up to 1 day.

TO PREPARE THE CREPE BATTER:
(Make up to 4 hours ahead.)

Whisk together the eggs, yolks, and granulated sugar in a medium bowl until smooth. Add the limoncello and milk and mix until combined.

Add the flour and mix until just smooth. Stir in the butter. Cover the bowl and let sit for 30 minutes at room temperature or refrigerate for up to 4 hours.

TO MAKE THE CREPES:
(The crepes can be made 1 day in advance, covered, and refrigerated.)

Line a large plate with parchment or wax paper. Heat a crepe pan or an 8-inch nonstick skillet over medium heat and spray with cooking spray. Add 3 tablespoons crepe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom. Cook until the center of the crepe is cooked through and the edges are lightly browned, about 1 minute. Gently flip and cook the other side for 20 seconds. Invert the crepe onto the prepared plate. Repeat with the remaining batter, spraying the pan with cooking spray and placing parchment paper between crepes.

TO ASSEMBLE AND BAKE:
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Place the crepes, pale side up, on a flat surface and spread about 3 tablespoons of the lemon curd down the center of each crepe. Using a slotted spoon, top the curd with some of the blueberry compote (reserve the leftover blueberry syrup), then roll up each crepe. Arrange the crepes, seam side down, on the baking sheet, brush the tops with a little of the Brown Butter, and sprinkle with a little confectioners' sugar.

Heat in the oven until just warm, 1 to 2 minutes.

TO SERVE:
Drizzle some of the Brown Butter and blueberry compote syrup onto 6 large plates. Place 2 crepes on each plate, drizzle the tops with a little more of the brown butter and some of the blueberry syrup, and garnish with mint if desired.

BROWN BUTTER
Makes about 1/2 cup

8 tablespoons (1 stick) unsalted butter, quartered
Pinch of kosher salt

Combine the butter and salt in a medium saut pan over medium-high heat and cook, swirling the pan several times, until golden brown, about 2 minutes. Serve hot.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, photo: Ben Fink