"Mister Homn, I saw some uttaberries along the path. Be a dear and pick some for dessert." - Lwaxana Troi
You don't have to refrigerate crêpe batter, but it does result in a more nicely colored crêpe that comes out of the pan easier. You can also omit the cream filling and serve the crêpes with a simple uttaberry sauce consisting of 1 3/4 cups blueberries, 1/4 cup sugar, and 2 tablespoons water.
Star Trek - DS9
- Take the crêpe batter out of the refrigerator.
- Grease a frying pan with oil or butter, and place over medium heat.
- Dollup about three or four big spoonfuls of the batter into the pan.
- Tilt the pan to evenly cover with a thin layer of batter.
- Cook until the top of the crepe begins to look dry (about 1 minute).
- Using a spatula, flip the crepe and cook briefly (about 30 seconds).
- Use the spatula to place the cooked crêpe on a temporary plate, and repeat the process with the remaining batter.
- Scoop two spoonfuls of the Cream Filling onto the diameter of each crêpe, and dot with fresh blueberries.
- Roll each crêpe and place upside-down in a greased baking dish.
- Bake until the filling has puffed (about 10 minutes).
- Drizzle the Uttaberry Sauce over the crêpes.
- Bake for an additional 3-4 minutes.
- Sprinkle crêpes with powdered sugar and serve warm.
- In a large bowl, mix all ingredients.
- After the batter has been thoroughly mixed, refrigerate for one hour minimum. While waiting, make Uttaberry Sauce and Cream Filling.
- In a saucepan, combine all ingredients except for blueberries and butter.
- Cook and stir until the sauce has substantially thickened (about 5 minutes).
- Add all but 1/4 cup of the blueberries and cook until the skin of the berries has burst (about 5 minutes).
- Stir in butter and the last 1/4 cup of blueberries, allowing the butter to melt and mix into the sauce (about 1 minute).
- Remove from heat and cover.
- In a large bowl, mix all ingredients until creamy and well-combined.