Sunday, February 20, 2011
Marscarpone Lemon Chiffon Filled Crepe with Blueberry Sauce
Make Fresh Crepes. I took a savory recipe and turned it into more of a dessert version. In a bowl, mix until smooth 1/2 Cup Flour, 1/4 tsp Salt, 2 Eggs (slightly beaten first), 1 Cup Milk, 2 Tbl Melted UnSalted Butter, 2 Tbl Sugar. Preheat crepe pan over medium heat. Add a small bit of UnSalted Butter each time to coat the pan before adding 2 Tbl of crepe batter. Cook crepes so they are light brown on a least 1 side. Place them between parchment or waxed paper. This should make 12 crepes. If you need exactly 12 then double the recipe to account for mistakes.
Make a simple Blueberry Sauce. Add 1/4 Cup Sugar to 1/4 Cup Water. Heat over medium heat just until sugar melts. Add 2 Cups Blueberries and swirl until you see the juice but berries remain whole. Using a sieve fitted over a bowl, strain the berries reserving all of the juice.
Beat Egg Whites until foamy. Add 1/4 tsp Cream of Tartar and beat until soft peaks. Add 4 Tbl Sugar, 1 tsp at a time and beat until glossy but not dry. Using a rubber spatula, gently fold 1/4 of the whites into the chiffon mixture. Repeat this 3 more times. Refrigerate.
When ready to serve, warm crepe in pan for 10- 20 seconds, fold into quarters, add a dollop of cold chiffon and drizzle with both the blueberries then the blueberry syrup. Garnish with a sprig of Rosemary or Mint. Serve at once.