I'm entering a contest, something I rarely do. Sponsored by Saveur magazine, it's their Cook the Cover, and here's how it works. As the title suggests, you follow their recipe for Crazy Day Crêpes, photograph it, then post it onto Instagram. Saveur picks their favorite and the winner receives a prize of cookbooks. It sounded like such a fun challenge, I just couldn't resist entering. I decided to change it up a bit and turn the rolled crêpes into a cake. The layers are filled with stewed blueberries, strawberries, peaches, and fromage blanc, lightly sweetened with maple syrup. It's a lovely dessert for summer entertaining. With the leftover crêpes I had, I recreated their cover in it's original form; 3 rolled crêpes on a plate. You can see that version at the end of this post. I'm going to enter both. Win or lose, this was such a fun project to make, and delicious to eat.
Rolled or stacked, these crêpes were delicious!
Crazy Day Crêpes
- 2 cups blueberries
- 2 cups sliced strawberries
- 1/3 cup sugar
- 1-1/2t. kosher salt
- 5 peaches, peeled, pitted, and cut into 1" wedges
- 2 cups flour
- 2 T. confectioners sugar
- 1/2 t. baking powder
- 2 cups milk
- 1 cup plain yogurt
- 2 T. unsalted butter, melted
- 1 T. vanilla
- 6 eggs
- 2 cups fromage blanc (substitute creme fraiche if not available)
- 1/2 cup sour cream
- 1/3 cup maple syrup
- 1 cup heavy cream, whipped into stiff peaks
Simmer blueberries, strawberries, sugar, 1/4 t. salt, and peaches in a 4 qt. saucepan until blueberries begin to burst, about 15 minutes; let cool.
Whisk flour, confectioner's sugar, and baking powder in a bowl. Whisk 1 t. salt, milk, yogurt, melted butter, vanilla, and eggs in another bowl. Whisk dry ingredients into wet to make a smooth batter. Heat a 12" nonstick skillet over medium high heat. Working in batches, pour about 1/3 cup batter into skillet, tilting skillet to let batter cover bottom completely. Cook until crêpe is lightly browned on the bottom, 1-2 minutes. Flip and cook 1 minute more; transfer to a plate.
Whisk remaining salt, the fromage blanc, sour cream, and maple syrup in a bowl. Spread crêpes with about 3 T. each of the fromage blanc and berry mixture; roll, or layer if making a cake. Garnish with whipped cream and remaining fruit.
Don't miss a single post CLICK HERE to subscribe