SERVING 8

Blueberries are found all over Iceland. Still, some areas are richer in these fine berries than others; the more northerly parts of the country, generally speaking, being endowed with more bountiful berry-picking areas than the rest. For centuries Icelanders have used blueberries in various ways for food. They have been turned into jams and jellies, been used in the making of wine, and they have been much favored as flavoring for soups and cakes. Here is a nice dish involving Icelandic crepes, whipped cream and blueberries.

Icelandic crepes
2 cups / 475 ml plain flour
1 tbs sugar
½ tsp baking soda
½ tsp salt
¼ cup / 60 ml melted butter
3 eggs
2-3 cups / 475-710 ml milk
Sugar

Put the flour, the sugar, the baking soda and the salt in a bowl. Pour in the melted butter and add the two eggs. Finally add the milk and stir the mixture with a whisk. It is very important, when the milk is stirred in that the batter acquires the right consistency and smoothness. Take care not to make the batter either too thick or too runny. Test this by letting the batter run from a spoon. It should flow no less freely than e.g. heavy cream. Put some butter on a crepe pan and melt it. Now, using a medium-sized ladle, pour some crepe batter onto the crepe pan tilting it this way and that to make he batter flow evenly about the pan covering the whole pan bottom. Take care not to pour in too much batter. The crepes should be as thin as possible. When the visible side of the crepe in the pan has dried, it is time to turn it over. Using a spatula for this, run the tip of the tool round the edges of the crepe and then deftly turn it over to bake it on the other side; but, note, only for a short time. Of course, if you care to, you can try to do the turning the way the experts do, flipping the crepe over with a smart movement of the hand. When the crepe is ready, put it on a plate, drizzle some sugar over it and thus stack the crepes one on top of the other.

Mashed blueberries
2 cups / 475 ml Blueberries
¼ cup / 60 ml Icing sugar

Put the blueberries in a bowl and add some icing sugar. Mash together the sugar and the blueberries, crushing most of the berries.

Skyr and whipped cream
1 cup / 240 ml whipped heavy cream
1 cup / 240 ml skyr or Greek yogurt
(Vanilla extract to taste)

Now take the skyr, which is a kind of very thick yogurt, rather similar to Greek yogurt, but quite a bit drier. Add some of the whipped cream to the skyr and mix the two together for a uniform blend, taking care not to destroy the fluffiness of the whipped cream. Some drops of vanilla extract can be added for flavor, but this is not at all necessary.

Serving
Put a fair scoop of the whipped cream and skyr mixture on the top of a crepe keeping rather close to the edge. Then on top of the mixture put a spoonful or two of the mashed blueberries. Finally fold the crepe over the filling forming a quarter. This makes a very nice dessert or a savory treat with the final cup of coffee.