Whole Wheat Crepe Stack with Blueberry Sauce

I like to eavesdrop on people’s conversations and the best place to do that is in the mall food court. I was there recently, sitting at a table sipping on an iced tea (the best drink in the world in my not-so-humble-opinion) and I overheard a 30-year-old woman chatting with her parents over lunch next to me. She was talking about her pregnancy and the baby and logistics, etc. and I thought, “oh how wonderful! Something I can relate to.” But then, all she seemed to do was berate her parents.

They were being kind, offering to help her in different ways when the baby comes and her response was, “Mom, that’s a dumb idea. I’ve told everyone your idea and they all laugh at you.” Her mother softly responded with “Well, I can come over and watch her when you have to go back to work.” Daughter said in a snickering tone, “No, mom. That’s stupid. It’s too far of a drive. What are you thinking? Don’t be an idiot. Dad, you shouldn’t finish all that food. It’s unhealthy. If you eat too much you’re going to be too fat to hold your grandchild.” She continued with “You should both just be so happy that you have a daughter who has a good job and is married. I mean, what more could you ask for?” as she rolled her eyes at them.

It was all I could do not to blurt out, “Well they could ask for a daughter who wasn’t such a complete bitch!”  Yes, I know I’m not privy to this family’s total dynamic but I listened to them for a good 30 minutes before I came to this conclusion. Sure, perhaps she was having a bad day, but is there any reason to speak to people in such a manner? I think not.

It reminded me of when I would throw temper tantrums as a child and my mother would say to me in a soft voice, “Be kind to me. I am your mother. I am the only one you have.” And she was right. At that moment when I witnessed that woman’s ungrateful sneers toward her parents I was reminded how grateful I am for my own mother. She has always been a strong emotional support for me. She was my rock throughout most of my life and she is flying across the country to stay with me for 5 weeks when I have my baby. I am so grateful for her and will take all the help I can get. Thinking about that, I was really taken aback watching this other woman be so rude and harsh about such minute details.

So, this Mother’s Day I’d like to remind you to be kind to your mothers, grandmothers and anyone else who has cared for you in your life. These people are not replaceable, they are not expendable and it is important to show them gratitude. I wish I could spend Mother’s Day with my mom and show her some gratitude by serving her breakfast in bed with this gorgeous Whole Wheat Crepe Stack with Blueberry Sauce but it will just have to wait another couple of months until I can see her again.

I recently got to tour Fairfield Farms, an organic blueberry farm near Escondido, CA, and came home with the most delicious blueberries I’ve ever tasted. They are currently holding U-pick days from Thursday through Sunday 8:00-6:00 during the month of May. Each pint you pick is $5. If you live in Southern California I highly recommend you check it out. It’s beautiful and the berries are amazingly delicious. You can get more info at www.fairfieldllc.com.

Don’t worry, mom. I froze some blueberries so that we can have this again when you arrive!

Whole Wheat Crepe Stack with Blueberry Sauce

www.barbaracooks.com

Servings: 6 • Size: 1/6 stack • Weight Watcher Points+: 3

Calories: 124 • Fat: 3g • Carbs: 20g • Fiber: 3g • Protein: 8g

Sugars: 10g • Sodium: 123mg • Cholesterol: 58mg

Blueberry Sauce Nutrition Facts

Servings: 8 • Size: 1/3 cup • Weight Watcher Points+: 1

Calories: 35 • Fat: 0g • Carbs: 13g • Fiber: 2g • Protein: 0g

Sugars: 9g • Sodium: 0mg • Cholesterol: 0mg

Whole Wheat Crepes Nutrition Facts

Servings: 12 • Size: 1 crepe • Weight Watcher Points+: 2

Calories: 71 • Fat: 2g • Carbs: 10g • Fiber: 1g • Protein: 4g

Sugars: 1g • Sodium: 77mg • Cholesterol: 55mg

Ingredients:

Blueberry Sauce:

• 2 cups fresh or frozen blueberries
• ¼ cup sugar
• ½ cup water
• Juice and zest of 1 lemon
• 2 teaspoons cornstarch + 2 teaspoons cold water
• 1 teaspoon vanilla extract

Whole Wheat Crepes:

• 3 eggs
• 1 cup whole wheat flour
• 2 teaspoons melted butter
• 1 Tablespoon sugar
• ¼ teaspoon salt
• ½ cup water
• Extra butter for cooking

Extra Ingredients:

• 1 ¼ cups low fat ricotta cheese
• Lemon zest for garnish

Directions:

To make the blueberry sauce, combine berries, sugar, water and lemon juice in a small saucepan over medium heat. Bring just to a boil.

Stir together the cornstarch & cold water and slowly add to the blueberries stirring constantly until thickened, about 1-2 minutes. Remove from heat and stir in lemon zest and vanilla.

To make the crepes, combine all ingredients in a blender and blend on high until smooth. Let sit for 15 minutes.

Heat a 10” nonstick skillet over medium heat and add a small amount of butter (about ½ teaspoon). Pour a small circle of the batter in the center of the skillet (about a heaping 1/8 cup) and swirl the skillet in a circular motion to coat the bottom in a thin layer. Cook until lightly browned on bottom, about 1-2 minutes and carefully flip. Cook another 1-2 minutes on this side and carefully transfer to a plate.

To assemble the crepe stack, lay 1 crepe on the serving platter. Top with a heaping ¼ cup of the ricotta cheese. Continue layering until you have 4 layers with a 5^th crepe on top. Pour 1 1/3 cups of the blueberry sauce on top and garnish with lemon zest. Slice into 6 pieces.

Store leftover crepes in a resealable plastic bag for up to 5 days.