French Crêpes with BC Blueberry Caramel & Citrus Chantilly

It’s BC Blueberry season! This awesome recipe by chef Angie Quaale at Well Seasoned: A Gourmet Food Store, will let you whip up French Crêpes with BC Blueberry Caramel & Citrus Chantilly at home. —Noa Nichol

French Crêpes with BC Blueberry Caramel & Citrus Chantilly

250mL Flour
2 Eggs, beaten
½ Cup of milk
½ Cup of water
30mL Butter, melted
2mL salt
100mL BC Blueberries
100mL Sugar
100mL Cream
50mL Butter

For the Chantilly:
200mL heavy cream
1 Orange, zest and juice
10mL Vanilla paste
50mL icing sugar, plus more to serve

In a large bowl, whisk the flour and eggs together. Gradually whisk in the milk and water. Finally, combine with salt and melted butter, rest for 10 minutes. Heat up a crêpe pan (around six inches in diameter) and pour in 65mL of the batter and tilt the pan so the batter is evenly distributed. Once lightly brown on the first side, flip with a spatula to finish cooking—it should take about one minute on each side. In a medium sized bowl, whisk together the heavy cream, icing sugar vanilla, and the zest and juice of an orange until soft peaks are achieved. Keep cool. When all of the crêpes are cooked, fold them into quarters and stack them. Keep warm. Heat up a medium sized frying pan, add all the sugar and cook until light brown. Add the BC Blueberries and cook until they burst. Add in the cream and slowly continue whisking. Turn off the heat and whisk in the butter. Season with a pinch of salt. Assemble the plate with caramel, crêpes, Chantilly cream, icing sugar and more fresh BC Blueberries.

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