Pumpkin Blossom Crepes with Blueberry Sauce

Watch (runs 3:05 l RealVideo)

Blueberry Sauce

• 2 cups organic wild blueberries
• 1 cup organic cane sugar
• ¼cup water

In a small sauce pan, heat all of the ingredients together and simmer for 20 min, or longer for thicker sauce. remove from heat, cool and serve.

• 1 mango, peeled and diced small
• 1 red pepper, finely diced
• 1-2 green onions, chopped
• Juice of 2 limes

Combine and allow to macerate at least 20 minutes for flavours to develop.

Pumpkin Blossom Crepes

• 4 pumpkin blossoms
• ¼ cup kamut flower
• 2 tbsp organic cane sugar
• 1 free range organic egg
• 2 tbsp Organic cooking oil

Beat the egg with sugar, flour, and 1 tbsp oil, until a light batter is formed.

In a medium skillet over medium heat, add the remaining tbsp of oil.

Dredge one blossom in the batter and place in the skillet. Pour a small amount of batter to cover the blossom. Flip once the batter has set, but not hard.

Remove from skillet, and serve with cooled blueberry sauce.

Recipe provided by:
Chef Arne Fulton
St. George Soup & Salad
Moncton, N.B.