I have three blueberry bushes in my garden. Earlier this year we moved them to a different part of the garden that gets more sun. Results! Production tripled.
I take my granddaughter to pick some every day for her to eat. Now she knows which ones are ripe and which ones are delicious.
On Sunday, there were so many ripe blueberries that I collected a bowl of them. I decided to make the simplest pie possible – French crepes.
It requires almost no skill and certainly no expensive equipment like a pie pan.
I also threw in a few mulberries because I have a small mulberry tree, but unfortunately, the mulberry tree is not doing well this year.
Blueberry Poppy Seed Pancakes
supply 8
raw material
pastry:
- 170 G Plain flour
- 120 G Salted or unsalted butter, chilled, cut into small pieces
- 1/2 teaspoon Fine salt
- 75 G Greek yogurt
- 1 Spoon Mix butter with a little hot water
- 2 Spoon Brown sugar or Demerara sugar
- 2 Spoon Poppy seeds
Filling:
- 400 G blueberry
- 1/2 lemon juice
- 4 Spoon sugar
- 1 teaspoon Cassava or corn flour
- pinch sea salt
instruct
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First, rub the butter into the flour until it becomes a thick semolina consistency and then make the pastry
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Add salt and yogurt and press into a flat shape. Wrap and refrigerate for a few hours.
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Combine blueberries, lemon juice, sugar, tapioca flour, and sea salt in a bowl. Set aside.
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Preheat oven to 180C.
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Remove the pastry from the fridge and roll out the hard dough into a large circle (20 cm wide) on baking paper. If the dough cracks, seal it with your fingers.
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Pour blueberry mixture into center. Fold sides together.
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Place baking paper lined with pastry on a baking sheet. Mix butter and water with a pastry brush and brush the liquid to the edge of the pastry. Sprinkle sugar and poppy seeds around the edge.
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Bake for 30 minutes or until lightly golden. Remove from heat and serve warm with a scoop of vanilla ice cream
