Crepes with Blueberry Compote

so I made crepes this morning with my new crepe pan - it works like a dream!

Here's the crepe recipe that I used (thanks Alton!):

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

I made kind of the sweet version - I added 2 tablespoons sugar and 1 teaspoon vanilla extract. These came out really wonderful!

Here's the easy blueberry compote recipe I used:

• 2 cups blueberries
• 1/4 cup sugar
• 1/4 cup water
• 12 crepes, room temperature

In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and allow them to heat through.

Spoon warm compote into crepes.

This was really delicious, but it wasn't quite as thick as I'd like it to be - next time I'll try 1/8 cup water and see if that helps!

Enjoy!