http://culinariakitchen.blogspot.com/2008/06/crepes-blbr-ble-og-rejer.html
Basic Crepe Batter
I always make the batter the first thing because most recipes say to let it sit for an hour because it will make more tender crepes.
1 cup all purpose flour
2 eggs
½ cup milk
½ cup water
¼ tsp salt
2 tbsp butter melted
Combine in blender or with wire whisk in order given. Blend 30 seconds, stop and scrape down sides, blend again until smooth, scraping sides down as necessary. Makes about 16 crepes.
If you do let it sit for an hour, stick it in the fridge while you prepare the filling and sauce for your crepes.
Blueberry Crepes
filling
8 oz ricotta (or the other half of the container)
brown sugar to taste
Amaretto
pinch of salt
Follow the same process as for the raspberry crepes. Trust your tongue and add slowly. Make sure you mix the brown sugar in well because sometimes it balls up. I found I had to use more brown sugar than I did granulated sugar for my desired degree of sweet because it doesn’t have as obvious sweetness as granulated sugar does. When you reach the flavor you like, leave the filling in the fridge until needed.
sauce
container of blueberries
lemons (2-4)
granulated sugar to taste
Before you start: I made this one along with the raspberry sauce which reheats very nicely, but found that this one cooked great, then as it cooled began to gel, like I had make jelly, and reheating it was just like making jelly warm because it wouldn’t turn back into a liquid very easily, although it still tasted good. Because of this, I would recommend waiting to make this one until you have filled and rolled all the crepes and then you can immediately spoon it onto them without it turning into jelly.
Start with a saucepan over medium high heat and put in half the blueberries and about ½ cup-1 cup sugar (you might need to add more. Again, this takes more sugar than the raspberry sauce because of the sour lemon juice). Use enough lemon juice to almost cover the blueberries. Stir occasionally, letting the blueberries release their color and the sugar dissolve and taste. Add sugar as necessary (I had to keep adding a lot until the tart lemon flavor wasn’t so strong). Let the sauce come to a boil and turn off the heat.
To make the crepes
If you have a crepe maker like me, you are lucky. If not, you can probably find better directions than what I’ll tell you on how to make crepes, but I’ll try even though it’s been about two years since I did it the “old-fashioned” way. Heat a large saucepan to medium and melt butter. Take a ladle and spoon a thin layer of crepe batter onto the pan quickly but evenly. It should start to bubble when it is finished (like a pancake) and if I can remember right, all you need to do is slip a spatula or knife underneath and it should come off.
Because I have my handy crepe-maker do the work for me, I just turn it over and dip in my pie pan of batter, wait for the light to turn, slip the crepe onto a plate, and repeat. No greasing necessary.
I do this until all my batter’s gone. Then I turn my sauces back on to low heat, and fill my crepes with a spoon of ricotta mixture spread down the middle of each crepe. (Remember which mixture you put in which because the sauces each go with their respective filling).I lay a few on a plate and drizzle with the sauce, then throw on a few of the fresh berries and viola. Breakfast fit for a carnivorous dad.