Crêpes with Baked Camembert and Wild Blueberries
Yields 6 servings
1 cup wild blueberries from Canada (frozen)
2 cups flour
1 ¼ cup milk
1/2 cup sunflower oil, divided
Scant 1/2 cup sparkling water
1/2 lb camembert
1/2 cup bread crumbs
1 cup shelled walnuts
4 tbsp. agave syrup
1 head of lettuce
Juice of 1 lemon
3 tbsp. olive oil
Oil for the pan
- Defrost the wild blueberries. To make the crêpe batter, whisk the flour, eggs, 3/4 cup milk, 1 pinch salt, 2 tbsp sunflower oil and sparkling water until smooth. Refrigerate until needed.
- Slice the camembert into thin slices. Pour the remaining milk into a small dish and put the bread crumbs into a soup plate. Working in portions, dip the slices of camembert in the milk and then roll in the bread crumbs. Repeat until all of the cheese is breaded. Put parchment paper on a chopping board, spread out the camembert slices and freeze for approx. 15 minutes.
- Coarsely chop the walnuts and toast in a pan without oil. Add the agave syrup and a pinch of salt. Caramelize the nuts for around 2 minutes. Put parchment paper on a chopping board, pour the caramelized nuts on top, and let cool completely.
- Wash the lettuce and pat it dry. Coarsely shred the leaves. To make the vinaigrette, mix the lemon juice, salt and pepper. Whisk in the olive oil.
- Heat the remaining sunflower oil in a pot. Fry the slices of camembert for approx. 30 seconds until golden brown. Remove from the pan and set on paper towels. Brush some oil to coat the surface of a 10” frying pan.
- Make six large crêpes out of the batter.
- Cover half of each crêpe with the slices of camembert and caramelized walnuts. Sprinkle the wild blueberries on top. Fold the other half of the crêpe over the filling and fold again into quarters. Arrange the crêpes on plates with lettuce. Serve with the remaining lettuce and vinaigrette
Wild Blue is Good for You!