Crepes with Warm Blueberry Sauce

I bought the loveliest local blueberries at the market last week, as plump and pretty as as my Grandma Meyer. I got them home, popped a handful in mouth because I’m greedy, and was shocked to discover…sour! Oh so sour!

So I dumped them into a saucepan with some (not too much) sugar and turned them into a quick, warm sauce that tastes great with almost anything, sweet or savory. We’ve so far spooned the sauce over yogurt, pork tenderloin, raw nuts, soft cheese…

…and crepes!

Crepes with Warm Blueberry Sauce
Makes around 15 crepes and 1 cup of blueberry sauce

1 pint blueberries
2 Tbsp. + more sugar to taste
2 large eggs
3/4 c. milk
1/2 c. water
1 c. flour
6 Tbsp. melted butter, divided

For the sauce: In a large saucepan over medium heat, combine the blueberries and 2 Tbsp. sugar. The berries will start to pop and become juicy and then simmer. Turn heat to low and continue to simmer, stirring frequently, until thickened to a sauce. Add more sugar to taste, simmer a few minutes longer, then remove from heat. (If not eating immediately, cool to room temperature, then cover and chill. Will keep in the refrigerator for a week.)

For the crepes: Place eggs, milk, water, flour, and 3 Tbsp. butter in a blender and blend until smooth. Heat a small nonstick skillet over medium heat. Brush the pan with a little bit of the remaining melted butter, then swirl in about 3 Tbsp. of the batter to form a thin pancake the size of the fan. Cook until lightly browned, gently flip, and cook for just a few seconds on the second side. Serve warm.

Gluten-free note: I did a crepe test run with Bob’s Redmill Gluten-Free All-Purpose Flour at 11:30 pm tonight – yep – and they worked beautifully! So…adapt away. Don’t forget to eat them with butter!