Don’t miss the superb blueberries currently on offer from Flyte Family Farm, available at the Saturday market on the corner of Mifflin and Pinckney. Yesterday night I had two fresh pints of these and no idea what to make for dinner. But I also have this little crepe pan I’ve been learning to use since I accidentally left my nonstick skillet empty on the stove and bubbled half the coating off it. So: I made some crepes (using this recipe) and filled them with blueberries and sheep’s milk ricotta from Butler Farms.
Delicious! But labor-intensive to put together, especially since my little pan makes just one crepe at a time. So here’s a question, pancake fans: what if I’d just mixed the ricotta and blueberries into the batter and fried it like a pancake? Would that have been just as tasty? And if I do mix the cheese in the batter and fry it, would something simple and cheap like cottage cheese be as good as fresh ricotta?
The crepes were a success, but the food victory of the week obviously belongs to Adam B. Hirsch, who recently became the first person to eat at all three Ian’s Pizza locations (two in Madison, one in Chicago) in a single day. Cue Olympic theme!