Crepes with blueberry compote

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Ingredients

Crepes

• 1.25 cups all-purpose flour
• 1/2 tsp salt
• 2 cups whole milk
• 3 large eggs
• 5 tbsp unsalted butter, melted

Blueberry compote

• 2 cups ripe blueberries (you can probably also use frozen)
• 1/2 cup water
• 1/4 cup white sugar
  

Mix flour and salt in large bowl.
Whisk together milk and eggs in another medium bowl.
Pour wet ingredients into the dry ingredients. Whisk to combine.
Whisk in butter.
Strain mixture into a medium bowl. Scrape off the sieve if it collects too much of the butter.
Refrigerate for at least 2 hours (up to 1 day). Batter should have the consistency of heavy cream.
Heat a griddle over medium heat (we did 300). You can also use an omelet pan, which would work beautifully. However, we do not have such an object. So we used just a pancake griddle. It's more difficult, and the crepes looked less than perfect in some cases, but whatever.
Pour about 1/4 cup of the batter onto the griddle and try to spread it out as best as you can so that it forms a circle. We actually dragged the bottom side of the measuring cup in a circular motion over the batter until we thought it was thin enough.
Flip the crepe when the top appears to be set. This will take anywhere from 45 seconds to 2 minutes, depending on how thick the crepe is.
Loosen the edges of the crepe with a spatula, then ease the spatula underneath the crepe and flip it over. Cook on opposite side for about 45 seconds, or until lightly browned on top.
Serve immediately with warm blueberry compote (as follows):
Put blueberries and water and sugar in a small saucepan. Heat over medium high heat until the berries burst. Cook until the mixture is thick enough to coat the back of a spoon. Serve warm.

Thoughts: Badass. These were awesome. As indicated above, it would be easier if we had an omelet pan, but it still worked really well. You get the hang of it after about 2-3 crepes. Delicious.
Blueberry compote was equally delicious and hella easy to make. You can also serve the crepes with grilled bananas, which Dan likes to do.

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