For those surviving without ovens.

As an expat from the States, it can be difficult having loved and lost your oven... but there's a plethora of recipes to meet your tastebuds' needs using stovetop, crockpot, and even microwaving methods! This blog will provide recipes spanning from sidedishes to desserts, funky to traditional, and a few things in between. Enjoy!

Wednesday, June 1, 2011

Blueberry Custard Crepes

Blueberry Custard:
1 small pkg vanilla pudding (you could also use chocolate for a dessert option)
1 1/2 C Blueberries (If frozen, microwave or heat on stove top to take chill off)
1 C milk
1/2 C plain yogurt (If you don't have yogurt on hand, just substitute with more milk)

Mix ingredients with whisk until fully incorporated. (If making ahead of time, simply cover and chill until you use.)

For Crepes:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Heat 1 cup blueberries in microwave safe bowl or suce pot until juices begin to release. Keep warm.

1.Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2.Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides. Place on plate with large bowl over top to keep warm and moist or in tupperware until ready to serve.
3. Warm the Custard filling to just above room temp (warm to touch, but not hot).
4. Spoon custard onto warm crepe in a line and roll crepe into "log" shape.
5. Top with warm blueberries and devour! :)

Perfect for a special treat dinner or for dessert!

Crepes recipe courtesy allrecipes
Custard recipe courtesy ovenlesschef

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