So we can be real.
Drop the guard.
Kick off our shoes and all that.
Confession. The last thing I feel like doing on a week night is cooking dinner.
Totally bums me out.
I am not one of those super organized moms that has a week's worth of meals piled up in the fridge Rachael Ray style. (Did I really just type that?)
By the time I pick up the kids from practice or whatever they are up to, it's almost 6:00 (on a good night). And if we have to go back out again, forget it.
The "what's for dinner" question that greets me as I tiptoe across the threshold is enough to make my stomach turn inside out on some nights. Does it stress you out too?
On weekends, I will cook until the cows come home. No worries.
On weeknights. No thank you.
I know that I am probably committing food blog blasphemy by saying such things.
And it is probably even more blasphemous to admit that some nights we stop for Subway (I know, I know) or the obligatory pizza because I don't feel like cleaning up a lot of dishes.
These are not always proud moments, but I am a very practical person.
But, since the evening meal is not optional (inside out stomach or not), dinner must go on.
You have to do what you have to do and all that.
But we're friends, right? So you are totally not judging. Whew. Thanks for that.
Sometimes, I have the foresight to get ye ole crockpot going before heading out the door.
Sometimes, it's just quick & easy meals (Thank you, The Kitchn - I totally owe you. Totally.)
Sometimes, we have breakfast for dinner.
It could be eggs, toast and bacon. It could be waffles. It could be pancakes.
Or, if I am feeling all sorts of "ha, I am going to make you think I slaved over dinner but it really took no time at all", I pull out the crepes.
Now, I know crepes sound all fancy-schmancy and lift up your pinky finger dainty.
But, they are such a breeze. And you can just about everything ahead of time (if you are more together than I am) or you can whip this one out of the air and have dinner in no time.
And that's okay.
No one needs to be the wiser.
A girl doesn't have to give up all her secrets, right?
P. S. They are good for breakfast too....
So here's the skinny. I put all the ingredients for the crepes in the blender and liquefy. While that's rested, I start the blueberry sauce. While the blueberry sauce is cooking, I mix the filling. By that time, it's usually time to start making the crepes. Easy peasy.
Crepes w/ Sweet Ricotta Filling and Blueberry Sauce
Adapted from Mark Bittman's How to Cook EverythingFor Crepes
2 Tbs butter, melted and slightly cooled
2 eggs, room temperature
1 1/2 cups milk - doesn't matter what kind, I use 1%
1 Tbs sugar
1 cup flour
1/4 tsp salt
Place all ingredients into a blender. Blend at highest speed for ~ 2 minutes. Let rest for five minutes, but may be covered and stored in the refrigerator for up to 24 hours. (It improves with age...)
Preheat oven 200 F. Place a baking sheet lined with parchment or a Silpat mat in the oven to warm up
Heat a medium sized non-stock skillet (or crepe pan) over medium-high heat. If your non-stick pan has a bit of stick, melt a little (just a wee bit) butter in the pan. Pour 2-3 Tablespoons of batter into the heated pan - tilting the pan to spread the batter over the bottom of the pan into a thin layer. Cook for 1-2 minutes until the batter is set and then carefully (a large spatula and fingers help) flip the crepe over and cook for about 30 seconds on the other side. Slide the crepe onto the warm baking sheet and continue cooking the rest of the crepes until the batter is finished.
1 1/2 cups frozen blueberries
1 cup sugar
1/2 tsp cinnamon (optional)
Combine sugar and berries in a small to medium saucepan. Cook over medium heat until sugar has melted - stirring frequently. Continue cooking to thicken mixture. Set aside to cool Stir in cinnamon.
2 cups ricotta
2 Tbs agave nectar or honey
Stir ingredients together in a medium size bowl until well combined. Set aside.
Place crepe flat on plate. Spoon 2-3 Tbs of filling on one end of crepe and roll. Alternatively, spread 2-3 Tbs of filling on top of the crepe and fold into quarters. Top with blueberry topping.