At the recently opened Bread & Tulips in NYC, Chef Benjamin Lambert specializes in Italian-inspired cuisine with an emphasis on sustainable, responsibly sourced ingredients. That extends to dessert, like this colorful, summer-y take on an Italian crepe (or crespelle), with ripe blueberries cooked into a delicious compote with champagne and ginger, which he shares with Food Republic. Top it off with a scoop of vanilla ice cream and all will seem right with the world.
- 3/4 cup all purpose flour
- 2 large eggs
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 tablespoons butter
- 1 pint fresh blueberries
- 1/2 cup Champagne
- 3 tablespoons sugar
- 1 inch piece ginger, peeled
- juice of 1 lemon plus the zest
For the Crespelle:
- Preheat oven 450.
- Melt the butter.
- Mix all the ingredients in a mixing bowl. Finish with the butter.
- Coat an 8-inch nonstick saute pan with butter. Add the batter until it comes 2/3 of the way up the side of the pan and place in the oven. Bake for 15/20 minutes. It should resemble a pancake only a little softer.
- When done flip out of the pan and serve with Blueberry Compote
For the Blueberry Compote:
- Place the champagne, sugar, ginger, and zest half the lemon into a pot.
- Cook the liquid into a syrup. Taste and adjust to your taste. Either add more sugar, lemon juice, or champagne.
- Add the Blueberries and cook at a simmer for 1-2 minutes until the berries are tender.
- Strain the juice from the berries and cool. Once cool combine the two back together.