Blueberry Lemon Crêpes

Name: Blueberry Lemon Crêpes
Ingredients: 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; 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 crème de cassis; 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; Brown Butter (page 200), warm; Confectioners’ sugar; Chopped fresh mint leaves (optional), for garnish; 8 tablespoons (1 stick) unsalted butter, quartered; Pinch of kosher salt; (makes about 1/2 cup)

December 14, 2011

Though French by definition, these delicate and lemony crêpes are an American tribute, boasting a sweet filling of tart, silky lemon curd and a juicy blueberry compote. The black currant–flavored crème 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.

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