Valentine’s Day White Stilton Lemon Cheese Crêpes. <3 Blueberry reduction and Ricotta.
I am ashamed to say I have never made crêpes until today. I’ve wanted to add crepes to my cooking arsenal for a while now. Yesterday while shopping for cheese at my local (non-local) organic food store, I came across White Stilton cheese with candied lemon peel. The small card near the smaller display of this fine cheese informed me that this would be great melted in crepes… CHANCE! The badass Frenchman inside me lit up, “Time to make some mutha fuckin’ crepes!”
I was concerned the blueberries would over power the Stilton cheese (what a waste that would be), but they definitely enhanced it! Some would say this is not a true blueberry reduction… I will not argue on the internet.
I use as many organic ingredients in my recipes as I can find and afford. I find they are generally of higher quality.
1 cup unbleached white wheat flour
1/2 cup milk (I used 1/4 cup half & half and 3/4 cup water because I don’t buy milk often.)
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
1/2 cup blueberries (I use cheaper, frozen Wyman’s wild picked blueberries. A huge bag cost $9. Taste great. Not certified organic, but wild is organic -unless they were picked from the side of the highway :))
1/4 cup Half & half
1 Tablespoon butter
1/2 Cup White Stilton cheese (with candied lemon peel if you can find it.)
1/2+ Cup Whole milk Ricotta cheese
In a small sauce pan melt better on medium-low heat. Add blueberries and half & half. Simmer for a few minutes stirring often until desired consistency is reached. Turn flame off and set aside.
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled (with butter) griddle or frying pan over *medium-high ~ medium-low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2-3 minutes, until the bottom is light brown. Loosen with a spatula; flip. Spread a narrow line of Stilton cheese, a slightly wider line of Ricotta cheese, and a line of blueberries. Cook another 2-3 minutes until speckled golden. Drizzle with honey and/or powdered sugar. EASY.
* I personally cooked these on a medium-low heat. As long as the cast iron griddle is allowed to warm up there is plenty of heat to prevent sticking and I don’t have to watch them as carefully. Mine came out perfect. Medium-high heat would cook them quicker but require more attention. I wanted a slow heat to melt the cheese anyway 🙂
The texture of these were awesome; like a thin eggy pancake. The Ricotta was a great filler cheese. Light on flavor but added a depth of texture and weight. Two of these small crepes were pretty filling. The blueberries were sweet but the tartness of the lemon came through, and the Stilton was present with it’s tangy-sweet-sour and very subtle sharpness.