Many people have asked me how I go about developing a post for Eat This Poem, and the answer is usually, it depends. Some poems are so clearly ready to be paired with a recipe that I think of one seconds after reading the last line. Other poems inspire me, but need to sit for a few days or weeks in the file drawers of my mind until I'm ready to visit them again. Sometimes it's the other way around, like today's offering, when I cook something that I love so much I immediately long for a poem to go alongside it.
In true food blogger fashion, I posted a picture of these crepes on Instagram minutes after finishing breakfast with the caption "I need a poem to go with these crepes." Two readers answered the call with splendid little poems that made me smile.
Crepes soft and custardy
a splodge of jam is perfect
to compliment you.
Roses are red
berries are blue
send me those crepes
lease and thank you!
I love that both of these poems are short and sprightly. The use of "splodge" in the haiku works well because it's not as refined as a dollop might be, and anyone who has seen a plate smeared with blueberry sauce knows it's a completely delicious mess, as are our relationships on occasion.
Although I normally shy away from rhyming poetry, Kate's stanza is whimsical, and a fitting response on Instagram, I think. Rather than say "Wish I had some of those crepes right now!" a few poetic lines make the response far more elegant.
Thanks to you both for responding in verse!
SPELT CREPES WITH LEMON RICOTTA AND BLUEBERRIES
Makes 6 to 8 crepes; recipe is easily doubled
I've been incorporating spelt flour into my baking with relative frequency lately. It's one of the easier whole grain flours to swap for all-purpose white flour, and I've experimented already with pizza dough and pancakes with great success. Crepes were a logical extension, and a ratio of half and half makes this recipe more wholesome to begin your mornings. The recipe is easily doubled to make more, but I found this to be enough for two people to enjoy on a lazy Saturday morning.
1/4 cup all purpose flour
1/4 cup spelt flour
1/4 teaspoon salt
3/4 cup whole milk
1 tablespoon butter, melted, plus a bit for the pan
1 cup ricotta
1 cup frozen wild blueberries
1 tablespoon maple syrup
Add all the crepe ingredients to a sturdy blender and process until very smooth. Add a small piece of butter to an 8-inch saute pan and warm over medium heat. Once the butter has melted, pour just about 1/4 cup batter into the pan (a little less than 1/4 cup is fine), and quickly tilt it in a circular motion until the batter spreads evenly. Cook until the edges begin to curl up and pull away from the bottom of the pan, about 2 minutes, then flip and cook the other side for just a minute longer.
Stack the crepes on a plate until you've finished making them all. In between making the crepes,
zest the lemon into the bowl with ricotta, and add 1/2 the lemon juice. Stir well to combine.
Add the blueberries, maple syrup, and juice of 1/2 the lemon to a small saucepan. Bring to a boil, then simmer for about 5 minutes, or until the berries have warmed through and the sauce has thickened.
To serve, smear a spoonful of ricotta into each crepe and either roll it up or fold it into quarters. Top with a drizzle of the blueberry sauce.