Wait a sec. Didn’t I just have a birthday a few weeks ago?
Time has flown by so quickly this year that it really does seem as if my last birthday happened quite recently. Which would be ever-so-awesome because that would mean I’m still 33. Alas, here I am at 34, one year older and hopefully a few centuries wiser. Thirty-three was not easy by any means, but I learned a lot through its struggles and feel a bit more empowered and able to handle bigger challenges (Note to the Universe: This is NOT an open invitation to throw more bad stuff my way! Good stuff is always welcome, though. Danke.).
For today, though, I am not thinking of challenges or struggles. It’s my birthday and I’m enjoying every moment of birthdayprincesshood, which began bright and early this morning with my celebratory breakfast. As many of you know, I love to start off my birthday by spoiling myself with a tasty breakfast, especially since the blessed event usually happens in the middle of the workweek. It’d be nice to host an elaborate dinner or go somewhere outrageous & fun, but for now, a scrumptious breakfast and happy hour with friends will do just fine. And since I haven’t made crepes in awhile, it seemed the perfect time to treat myself with a fresh fruit-filled batch.
I modeled this a bit after the birthday crepes I made for my mom’s birthday this year. Since I’ve become completely obsessed with blueberries ever since my berry-picking adventure earlier this summer, I thought it’d be nice to use the last of my delicious stash for the filling & sauce. And because my fridge is sans cream cheese, I made a simple creamy filling with some Greek yogurt and honey. Not nearly as decadent as the strawberry crepe filling, but still very tasty and minus 8-10 oz. of guilt.
As with most of my sweet crepes, these are great for breakfast or dessert, so feel free to serve them any time. It might even be fun to do a crepe “bar” the next time you host a brunch, where you can have several crepes ready to fill with the apple, strawberry or blueberry fillings I’ve featured here on PGEW. Can’t afford those fresh blueberries? No worries! Frozen berries work just fine for the sauce and if they haven’t been allowed to thaw for too long, they’ll also be great inside the crepes with the honey-yogurt. Now let’s check out the recipe that made me so sublimely happy this morning before I raced off to begin year #34…
Fresh Blueberry Crepes – The Birthday Edition (makes 4 large crepes; total cost per serving: ~ $2.75)
2 eggs, lightly beaten
3/4 c nonfat milk
1 T butter, melted
1 T sugar
1/2 T butter for cooking
2 c + 1 c blueberries
1/8 c sugar
1/4 c freshly squeezed orange juice
1 T honey
Powdered sugar (optional for garnish)
Combine the yogurt and honey in a bowl and mix together. Cover and refrigerate until ready to assemble your crepes. Prepare the crepes by following the basic crepe recipe in the Tips section. Cover the cooked crepes with foil or another plate and set aside.
In a medium saucepan combine the 2 cups of blueberries, sugar and orange juice, and bring to a simmer over medium heat. Reduce heat to medium low and allow sauce to simmer gently for about 5 minutes, or until the blueberries have just started to break down and release most of their juices. Remove from heat and allow to cool for about 5 more minutes, until the sauce thickens slightly.
Assemble your crepes by spreading a layer of honey yogurt onto a crepe and topping with about 1/4 cup fresh blueberries. Roll up the crepe, top with plenty of fresh blueberry sauce, dust lightly with powdered sugar, and enjoy!