This morning I made Blueberry Enchiladas with Cornmeal Crepes for breakfast. I know what you are thinking. “That’s not breakfast in the Southwest. Breakfast in the Southwest must be pan fried potatoes, piles of bacon and green chile scrambled eggs.” You are right of course. Well, you’re right most days, anyway, just not today.
Today, I have a refrigerator drawer full of gorgeous blueberries and a burning desire to get in touch with my “fancy” side. Today, the three men in my life ate blueberry filled enchiladas with cornmeal crepes instead of tortillas and asked for seconds. So, back me up on this one when I tell them that real men do eat crepes. Well… they do!
Tortillas aren’t really that fancy so I used the cornmeal crepe recipe I’ve been toying with lately. They are lighter than a corn tortilla, softer, thinner, more delicate and waaay less calories, but with the all the corn flavor that you expect from the Southwest. Perfect for a breakfast enchilada filled with creamy cheese filling and luscious summer blueberries.
Syrup? Forget about it. I just boiled and strained a bag of frozen blueberries then reduce them into a blueberry sauce, melted in a pat of butter and drizzled over the Blueberry Enchiladas.
Don’t worry if your mornings are just too busy for Blueberry Enchiladas with Cornmeal Crepe and Homemade Blueberry Sauce, they make a terrific dessert or brunch dish, as well. In fact, I’ve added them to the dessert week for “Get Grillin” with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans event.
If you are cooking for a crowd, you can make them in advance and warm them before serving. Reheat the Homemade Blueberry Sauce too, it’s delicious warm.
Blueberry Breakfast Enchiladas with Cornmeal Crepes
1 cup milk
2 teaspoons mesquite honey
3 tablespoons unsalted butter, melted
1/2 cup all purpose flour
1/2 cup cornmeal
pinch of salt
1/4 cup water, if necessary
3 tablespoons melted butter for coating the pan
Directions for Cornmeal Crepes
Place the milk, eggs, honey, flour, cornmeal and salt in the bowl of a blender or food processor. Blend until smooth. Incorporate the melted butter, but do not over blend.
The batter should be the consistency of runny pancake batter. Add water a tablespoon at a time to achieve the proper texture. Don’t over mix.
Refrigerate the batter for at least one hour to allow the batter to “rest” before making the crepes.
Heat an 8 inch non-stick pan over medium heat. Brush with melted butter.
With a 2 ounce ladle or measuring cup, pour 2 ounce of batter into the pan. Swirl the batter around the pan to coat the bottom. pour the excess back into the bowl of batter. Cook the crepe until the batter is set, about 40 seconds. Turn the crepe over and cook the opposite side until lightly brown. Do not over cook the crepes; they should be soft, not crispy.
Remove from pan. Stack the crepes on a platter and cover with a towel to keep the crepes moist.
Makes 12 crepes.
Cheese and Blueberry Filling
12 ounces small curd cottage cheese
6 ounces mascarpone cheese
3 tablespoons powdered sugar
1 lemon, zested
1 cup fresh blueberries
Directions for Cheese and Blueberry Filling:
Blend the cottage cheese, mascarpone cheese, powdered sugar and egg in the bowl of a food processor until smooth.
Fold in lemon zest and fresh blueberries just before filling the crepes.
2 10 ounce packages of frozen blueberries, sweetened
1 tablespoon butter
2 teaspoons cassis (optional)
1 cup fresh blueberries (for garnish)
Directions for Blueberry Sauce:
Bring one package of blueberries to a boil. Turn off the heat and strain the berries. Be sure to smash the berries with a spoon to get as much juice as possible. Return the blueberry juice to the pan and bring to a boil.
Reduce the heat and simmer until thickened.
Add the other package of frozen blueberries and heat through.
Reduce the heat and stir in butter.
Remove from heat and stir in cassis if desired.
Assemble the Blueberry Enchiladas
Preheat oven to 400 degrees. Spread about 1/4 cup of the Cheese and Blueberry Filling in a narrow strip on the bottom half of the crepe. Roll the crepe like an enchilada. Repeat. Place two to three enchiladas in an individual baking dish or line them all into a large baking dish. Cover with foil and bake the enchiladas until the filling is heated through and the egg has cooked and puffed up a little, about 10 minutes.
Remove from oven. Squirt with a little lemon juice, dust with powdered sugar and top with Blueberry Sauce and a dollup of whipped cream.
Garnish with lemon zest or lemon slice.
Add a spoonful of whipped cream if desired.
I hope you love these as much as we do.
-posted by Sandy