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July 26, 2009
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Fun day today!  The highlight was an early evening trip to the forest with the kids to pluck blueberries.  The blueberries grow on low
bushes here, but if you find the right place, they're everywhere.  Audrey and Chester and I went to forest and plucked some berries,
thoroughly turning our fingers purple in the process. When we brought them home, Laura turned them into yummy yummy blueberry
crepes with lemon sauce (sooooooooo good - recipe below, along with the rest of the pics).  Earlier today, the kids decided they
wanted to play Halloween, so they dressed up in some costumes and went trick or treating to where I was hanging out in the
playhouse.  It was fun!
Canon EOS 30D
F 4 - 1/125 seconds
ISO 1250
Blueberry Crepes

8 oz. cream cheese         
8 oz. sour cream                 
¼ c. sugar                       
½ tsp. vanilla                            
½ tsp. lemon peel                        
4 c. blueberries
2/3 c. sugar
1 1/3 c. water
2 T cornstarch
2 tsp. lemon juice

16 Basic Dessert crepes

For filling: Blend cr. cheese, sour cream, sugar, vanilla, & lemon peel until smooth.

Place blueberries in electric skillet or saucepan, blend sugar, water, cornstarch, and lemon
juice and add to blueberries. Cook on low heat until sauce is thickened.

To assemble: Spoon filling in center of unbrowned side of crepe. Fold crepe in half and roll.  
Spoon sauce over and add a dollop of whipped cream if desired. Makes 8 servings.

1 ½ c. milk, 2 T vegetable oil, 3 eggs, 1 ½ c. flour, 1 T sugar, 1/8 tsp. salt, ½ tsp. lemon peel:
put ingredients into blender container in order listed. Cover and process at low speed until
smooth. Batter may be used immediately or held in covered container in refrigerator up to 3
days.  (It may be wise to double this if making the full recipe of blueberries and lemon sauce.)