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Sweet Crepes with Whipped Cream and Blackberry Confit

My husband has made me crepes for breakfast before, but he basically used thinned-out pancake batter to do so. It was good, but I wanted to try my hand at a DIY crepe recipe, too.

This restaurant we used to go to when we were in college made phenomenal crepe-like pancakes filled with whipped cream, sour cream, and strawberries. They were so good, but so heavy! This is my attempt at recreating them in my cooking style.

Crepe recipe from Alton Brown

For the crepes:

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 2-1/2 Tbsp. sugar
  • 1 tsp. vanilla
  • 2 Tbsp. liqueur (Because I was using blackberries, I added creme de cassis. I’d try to pair it with whatever filling you’re using.)
  • Pam spray

For the blackberry confit:

  • 1 pint blackberries
  • 1 Tbsp. butter
  • 1/2 tsp. sugar
  • 1/4 tsp. vanilla

For the whipped cream:

  • 1 pint heavy cream
  • 2 Tbsp. sugar
  • 1/2 tsp. vanilla


  • Combine all ingredients for the crepes except for the Pam spray in a blender. Set aside in the refrigerator for at least 1 hour and up to 48 hours before making the crepes.
  • When you’re ready to make the crepes, put all of the ingredients for the blackberry confit in a saucepan over medium heat. Cook for ~15 minutes, mashing the larger berries, until it’s broken down and the liquid is syrupy. Pour the mixture through a food mill before serving to remove the large seeds and set aside.
  • Put the bowl of a stand mixer and its whisk attachment in the freezer for ~10 minutes. After 10 minutes have elapsed, combine all of the ingredients for the whipped cream in the mixer bowl. Whisk for ~3 minutes until the cream stiffens. Set aside.
  • Spray a non-stick skillet over high heat with Pam. When the skillet is hot, pour ~3 oz. in the skillet (depending on how large your skillet is) and swirl the batter around. In ~1 minute, when the edges start to cook, check the bottom and see if it’s easy to pull off of the pan. If it is, flip the crepe and cook for 30 seconds more; if not, let cook for an additional 30 seconds and check again.
  • When the crepes are finished, spread with whipped cream and blackberry confit and fold in thirds.

The crepes were light and not greasy at all, which was a severe departure from Pamelas’ crepes! But the filling was definitely remiscent of them: the whipped cream was rich and sweet, and the blackberries were tangy and syrupy. I was worried that the liqueur in the crepe batter would be a bit much, but it was quite subtle and a nice compliment to the berries in the filling. A wonderful way to start the day!

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Blackberry-Peach Crisp

You know those nights where company is coming over without much advance notice? That’s what this recipe is perfect for. It’s made of things that are always in my pantry and can be adapted to whatever fresh or frozen fruit you have in the house. I used the peaches and blackberries that came in our Local Box this week.

I originally made this dessert for just 2 people in 6 oz. ramekins. For company last night, I tripled the recipe and baked it in a pie dish.


  • 2 c. fruit
  • 6 Tbsp. butter, softened
  • 1 c. oats
  • 3 tsp. flour
  • 1/3 c. brown sugar


  • Preheat the oven to 350 degrees.
  • Cut the fruit into small chunks (~1/2″) and spread it in the bottom of a pie dish.
  • Combine the remaining ingredients in a small bowl, then spread it on top of the fruit.
  • Bake for ~40 minutes. Let cool for a few minutes before serving.

The peaches were so sweet and the blackberries were a bit tart, so it was really a perfect combination of fruit for this crisp. The soft, fresh fruit is also a nice contrast to the crunchy, rich crumble topping. Such a quick, comfort food-like dessert. I’d highly recommend eating this with vanilla ice cream!

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Meyer-Lemon Muffins

I clipped this recipe from the Houston Chronicle a year and a half ago, and finally tried it out yesterday using some of my Local Box Meyer lemons. The results are very tasty. But my choice to go with paper liners was not the best one; they stick to the papers a bit, though they’re sticking less now that they’re a day old. The well-buttered muffin tins the recipe counsels would have given a crisper outer edge, though, which would have been nice.

Meyer Lemon Muffins

makes around 18 muffins

2 c flour
1 c plus 2 T sugar, divided
1 t baking soda
1 t salt
3 Meyer lemons, divided
2 eggs
1 c milk
1/2 c butter, melted
1/4 t cinnamon
  • Preheat oven to 400 degrees. Combine flour, 1 c sugar, baking soda, and salt in a large mixing bowl. Set aside.
  • Cut two lemons into 1-inch pieces. Put them in a blender and pulse until finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter, and chopped lemon. Stir.
  • Make a well in the center of the dry ingredients, and pour in the lemon mixture. Stir just until all ingredients are moistened.
  • Spoon the batter into well-buttered cups of muffin pans, filling each 3/4 full.
  • Combine the remaining 2 T sugar and the cinnamon. Sprinkle about 1/4  t over each muffin. Cut remaining lemon into as many paper-thin slices as you have muffins. Top each muffin with half a slice of lemon.
  • Bake about 20 minutes, until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from the pan, and cool on a wire rack. Serve warm.
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Meyer-Lemon Squares

With the mercury dropping last night, we used Local Box butternut squash and onion to make warming polenta from the recipe that came in last week’s Local Box. Then for dessert: Lemon squares made with a Local Box Meyer lemon! Super easy, and quite tasty, too… the crust on these is reminiscent of shortbread.

Meyer Lemon Squares

1 cup flour
1/2 cup butter, softened
1/3 cup confectioner’s sugar
2 eggs
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons Meyer-lemon juice

Preheat oven to 350°. Mix flour, butter, and confectioner’s sugar. Press mixture into an ungreased 8-inch square pan, pressing up 1/2 inch on the sides. Bake for 20 minutes.

While crust bakes, beat remaining ingredients until light and fluffy. When the crust comes out of the oven, pour the filling over it. Bake 25 minutes longer or until set. Cool and cut into squares.

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Meyer-Lemon Sauce

When I was about 12, my family spent most weekends hiking in central Pennsylvania, where we lived then. One morning, we hiked with some friends of my parents’, to whose house we returned for a post-hike meal. Brenda served gingerbread pancakes with lemon sauce — and I copied the recipe from her that day. I may have been a strange twelve-year-old, but it’s one of my favorite recipes, still today. This version substitutes a Local Box Meyer lemon for a softer spin on the sweet-tart sauce. I made it last night and served it warm over fresh-baked gingerbread.

Meyer Lemon Sauce

1/2 cup butter
1 cup sugar
1/4 cup water
1 egg, well beaten
juice and grated zest of 1 Meyer lemon

Combine all ingredients in a small saucepan. Cook over medium heat, whisking constantly, until mixture boils. Skim off butter solids, if desired.

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Winter-Squash Chocolate-Chip Muffins

A refrigerator on-the-fritz inspired me to use Local Box acorn squash and butternut squash I’d roasted and frozen sooner than I’d expected!

Makes 12 muffins.

  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 stick (1/4 cup) butter, at room temperature
  • 2 eggs
  • 1 1/2 cups cooked, mashed winter squash (I used acorn and butternut, but any variety will work.)
  • 1/2 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 3 heaping tablespoons flax-seed meal
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup chocolate chips

Preheat oven to 400 degrees. Butter muffing tins. Mix sugars, butter, and eggs in a large bowl until fluffy, under a stand mixer if you have one. Add squash and mix.

In a different bowl, combine the dry ingredients.

Ad dry ingredients to wet gradually, mixing to blend well. Stir in chocolate chips. Fill muffin tins 3/4 full with batter, then bake 20 minutes, or until an inserted toothpick comes out clean.

Cool 5 minutes in tins, then remove muffins from tins and let them cool completely on racks.

[Recipe adapted from Slashfood.]

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