Among things that should be delicious, we can safely put chocolate chip Earl Grey cookies. So it was with confidence that I found a great-looking recipe. I bought fancy dark chocolate. I steeped tea leaves in melted butter. I made the batter the night before so I could get them in the oven as soon as I was home from work. I felt pretty good about these cookies being a delicious thing, which was great because they were what Jamila and I were going to have for dessert when she came by for dinner last week.
But instead, out of the oven came cookies like hard dry rocks. To be fair, they were rocks perfumed with Early Grey and studded with dark chocolate, but they still weren’t anything to be excited about. Well, win some, lose some, but I didn’t want to waste them. It took me a not insignificant amount of time to get those steeped tea leaves out of my strainer, and good chocolate is good chocolate. So after our savoury crepe dinner, Jamila and I tried for a salvage: cookies-gone-wrong crepes.
What we had: leftover crepes from dinner. Over-dry cookies that Jamila smashed up into crumbs. Blueberries in the freezer. Half a lemon on the kitchen counter. Ice cream from our last pot luck.
What we got: Cozy messy pockets of contrasting flavours, textures and temperatures in the happiest dessert I’ve had in a while. I can vouch for the fact that you can’t tell a dry cookie from a perfect cookie when its crumbs are soaking up warm blueberry sauce and just-melting vanilla ice cream. Also, know what goes really well with Earl Grey and chocolate? Blueberries and lemon. Verified fact.
Notes: You don’t need to have a batch of disappointing or stale cookies on hand to break out this recipe–cookies you love should do just fine. And this recipe is a great reason to make more crepes, which is a delicious happening in itself. (I’ve tucked the crepe recipe I used at the bottom of this post in case you get tempted.) On my list of variations to try: ginger cookies with peach sauce and chocolate cookies with raspberry sauce. I’ll report back.
2-4 generous tbsp vanilla ice cream
two handfuls of blueberries (fresh or frozen)
juice of half a lemon
1/4 cup water
1. In a small saucepan over medium heat, bring the blueberries, lemon juice and water to a simmer. Stirring occasionally, let it cook until many of the berries have burst and the sauce has thickened to your desired consistency.
2. Smash the cookies into crumbs. (You can do this with a knife on a cutting board, in a bowl with the handle of a wooden spoon, or in a ziplock bag with a rolling pin – you have a lot of options.)
3. Sprinkle 1/4 of the cookie crumbs onto each crepe. Top with spoonfuls of vanilla ice cream, and drizzle with the blueberry sauce. Top each crepe with the remaining cookie crumbs. Roll them up and eat immediately.
slightly adapted from How to Cook Everything
1 cup flour
pinch of salt
1 1/4 cup milk or soymilk
2 tbsp butter, melted and cooked
1. In a large bowl, whisk the flour, salt and milk together until combined. Add the eggs; whisk until combined. Add the melted butter; whisk until combined.
2. Place a frying pan over medium heat. Once it’s hot, add 1/2 tsp of butter and allow it to melt. Pour in 1/4 cup of batter, titling the pan so the batter is thin and evenly distributed. When the surface of the crepe has set, flip the crepe and let it cook on the other side for 30 sec of so. Set aside and repeat with the remaining batter.