Cook Along with Chef Deniz: French Crepes with Blueberry Caramel and Citrus Chantilly

French Crepes with Blueberry Caramel and Citrus Chantilly

By Chef Deniz Tarakcioglu

July 15th, 2021

Ingredients:

• 250mL flour
• 2 eggs, beaten
• 1/2 cup of milk
• 1/2 cup of water
• 30mL butter, melted
• 2mL salt
• 100mL blueberries
• 100mL sugar
• 100mL cream
• 50mL butter
  
  For the Chantilly
• 200mL heavy cream
• 1 orange, zest and juice
• 10mL vanilla paste
• 50mL icing sugar, plus more to serve

Instructions:

• In a large bowl, whisk flour and eggs together. Gradually whisk in the milk and the water. Finally combine with salt and melted butter, rest for 10 minutes. Heat up a crepe pan (around 6" diameter), and pour 65mL of the batter and tilt the pan so the batter is evenly distributed. Once lightly brown on the first side, flip to finish cooking with a spatula - it should take about 1 minute each side. In a medium sized bowl, whisk heavy cream, icing sugar, vanilla, zest and juice of an orange until soft peaks are achieved. Keep cool. When all crepes are cooked, fold them into quarters and stack - keep warm. Heat up a medium sized frying pan, add all the sugar and cook until light brown. Add blueberries and cook until they are burst. Add in cream and slowly contain by whisking. Turn off the heat and whisk in the butter. Season with a pinch of salt. Assemble the plate with caramel, crepes, chantilly, icing sugar and more fresh blueberries.