Traditionally Shrove Tuesday in the US is celebrated with the colors purple, yellow, and green. Fatty foods like doughnuts and pancakes are eaten, in order to ‘cleanse’ the house of fat and sugar before the lenten fast begins. We got our heads together and decided to create a ‘purple’ pancake for Shrove Tuesday that would be appealing to the eye as well as the palate. This easy dish, using our Crepe recipe and a fresh blueberry coulee is perfect for those people who are not fans of food coloring. The fresh blueberries, if available, may remind your guests of Mardi Gras beads and add a nice fresh element to the meal.
1 recipe Crepes
1lb frozen blueberries (about 4 c)
3/4 c granulated sugar
1 Tbsp fresh lemon juice
2 tsp Better Batter Gluten Free Flour
1 tsp Grand Marnier
1 pint fresh blueberries, for garnish, optional
Make the crepes and set aside to keep warm, covered.
Prepare coulis – combine blueberries, sugar, and lemon juice in a saucepan. Cook until berries explode and sugar dissolves. Blend in a blender until smooth (you may also sieve for extra smoothness). Whisk together with Better Batter Gluten Free Flour and return to saucepan. Cook until mixture thickens, about 2 minutes. Remove from heat and stir in Grand Marnier.
Split pancakes evenly between plates, top with blueberry coulis and fresh blueberries, if desired. Serve immediately.