National Blueberry Month

[#1]

July is National Blueberry Month! Blueberries have been enjoyed for centuries, and rightfully so. These plump little berries were even used for medicinal reasons by Native Americans! Nowadays they serve a different purpose- mostly just to be enjoyed!

When you select a basket of blueberries, make sure they are firm and plump, and don’t have any perspiration because that can lead to decay. They should be a vivid purple-blue to blue-black color (stay away from any green ones because that means they were picked too early). Once you bring them home, blot any moisture away and put them on a plate covered with plastic. They can last like that in the refrigerator up to 10 days! Remember not to wash them until you’re ready to eat them.

Banana Blueberry Maple Crepes 

**recipe from safeway.com**

Ingredients

3 medium bananas, peeled and sliced

1 1/2 cups fresh blueberries or O Organics Frozen Wild Blueberries, partially thawed

3 tablespoons O Organics Sweet Cream Butter

1/2 cup sliced almonds

1 cup O Organics 100% Pure Maple Syrup

12 crepes

2 (6 ounce) containers O Organics Nonfat Maple Blended Yogurt

Directions

1. Preheat oven to 375 degrees F. Set aside a few banana slices and about 1/2 cup fresh or thawed blueberries for garnish.

2. In a large frying pan, melt butter over medium-high heat. Add almonds and stir until slightly darker, 1 to 2 minutes. Remove pan from heat and with a slotted spoon, lift out almonds, draining melted butter into pan, and transfer to a small bowl.

3.  Add maple syrup to browned butter in pan. Bring to a rolling boil over high heat, about 2 minutes. Remove from heat. Add remaining bananas and blueberries to syrup and mix gently.

4. Lay crepes on a counter in a single layer with speckled sides up. With a slotted spoon, lift fruit from syrup, drain, and divide fruit evenly among crepes, spooning onto a quarter-section of each. Fold each crepe in half over filling, then fold again to make a triangle. Using a wide spatula, set filled crepes in a single layer on a baking sheet with filling sides up.

5. Bake until crepes are warm, 5 to 7 minutes. Meanwhile, bring the syrup to a boil.

6. With wide spatula, put 3 filled crepes on each plate. Moisten crepes with a little hot syrup. Spoon about 2 tablespoons yogurt onto each portion. Sprinkle crepes with toasted almonds and reserved fruit. Add remaining yogurt and syrup to taste.

[#2]

So the trick is not to cover the blueberriers and make sure they are dry! I will give that a try! when I buy the huge clamshells I always end up just freezing them.

[#3]

Hi PinkiPoodle, let us know how it works out for you!