Eric Dupaix (Gordon Ramsay Restaurant, New York, New York) Serves 4
Blueberries are readily available in North America since Maine produces a quarter of all the low-bush blueberries.
1 cup all-purpose flour
3 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons unsalted butter, melted
1 cup heavy cream (see Baking Tips on whipped cream, this page)
1 tablespoon sugar
1 drop pure vanilla extract
½ cup water
½ cup sugar
2 (3- × ½-inch) strips fresh lemon zest (see Chef’s Tips on citrus zest, this page)
2 cups (10 ounces) fresh blueberries
1½ tablespoons fresh lemon juice
In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled Teflon®-coated crêpe pan or frying pan over medium-high heat. Pour or scoop the batter onto the pan, using approximately ¼ cup for each crêpe. Tilt the pan with a circular motion so the batter coats the surface evenly. Cook the crêpes for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn, and cook the other side.
In a mixing bowl, whip the heavy cream vigorously until stiff. Add sugar and vanilla.
Boil the water with the sugar and zest in a 1-quart heavy saucepan, uncovered, for about 5 minutes. Discard the zest. Stir in the blueberries and simmer on medium heat for 5 to 7 minutes, stirring occasionally until the blueberries begin to burst and thicken. Remove from the heat and stir in lemon juice.
Spread the blueberry marmalade on the crêpe and fold the crêpe twice. Serve on a plate with Chantilly Cream. Another option is to replace the blueberries with Nutella® or orange marmalade.