Wild Blueberry Crepe-Cakes
I made these this morning as follows:
125g flour
1 egg
300 mL milk (preferably whole or 2%)
pinch of salt
100g or as many frozen wild blueberries as you like used 150g
Put all ingredients in TMX, except the blueberries, and stir for 15 seconds on speed 7--let sit for 1/2 hour.
Remove frozen wild blueberries and let thaw on plate at room temperature.
Add a knob of butter to a frying pan on medium heat.
Add wild blueberries to the batter and stir on reverse low speed for a few seconds.
When butter has melted completely and starts to sizzle, add portions of the batter to make cakes of the size desired.
Cook on one side until firm (2-3 minutes), then flip to finish on other side (1-2 minutes). Serve with maple syrup. I topped mine with Yogurt and Agave syrup.
The recipe for crepe-cakes is a take-off from Nigella Lawson's first cookbook "How to Eat" 1998. They are called crepe-cakes because they are something between a puffy North American pancake and a French crepe.
