I recently spent a week in San Antonio where I visited a restaurant called Ocho at Hotel Havana. The restaurant was beautiful, decorated in glass chandeliers, bright blue chairs and white tables, overlooking the famous San Antonio River. The menu was a bit traditional, a bit quirky. One thing that caught my eye was the basket of grilled flour tortillas served with blackberry butter and honey. It was so simple, yet so unconventional. I decided to recreaate it at home, but I made blueberry butter.
While tortillas at breakfast are usually stuffed with eggs and veggies, they will sometimes be baked with cinnamon and sugar. A homemade fruit butter and sauce takes the tortilla to a whole new level. Fruit butter is very easy to make, well, my version is. I am not churning my own butter, I am just adding fresh fruit to store bought butter. It’s not a genius recipe, but it’s simple and elegant.
Tortillas grilled on the stovetop, rolled with blueberry butter. The tortillas are warm, the butter melts a bit, and then dipped into sweet honey.
I made a batch of blueberry sauce from scratch that I have used throughout the week for various other recipes. I added a bit of the sauce into the butter mixture and I felt I was on to something. It’s best to make the sauce ahead of time and allow it to cool. You don’t want to add the warm sauce to the butter. Don’t melt the butter before it makes it to the grilled tortilla. I made both the sauce and the butter the day before I needed it, to let the flavors meld.
And like most of my fruit recipes, the blueberries can be swapped out for another berry – strawberries, raspberries or blackberries. Both in the sauce and in the butter. And if tortillas aren’t your thing, biscuits, croissants or fancy bread will work.
- 8 soft flour tortillas
- 1/2 cup honey
- 2 pints fresh blueberries, washed and stems picked
- 3/4 cup water
- 3/4 tbsp sugar
- 3 tbsp cornstarch
- 1 tbsp pure vanilla extract
- zest from one orange
- 8 tbsp butter, softened (1 stick)
- 1 cup fresh blueberries. stemmed and washed
- 3 tbsp blueberry sauce, recipe included
- Mix the cornstarch with 3 tbsp water. Set aside.
- Add the blueberries, water and sugar to a saucepan over medium heat. Bring to a low boil, stirring occasionally.
- Stir the cornstarch mixed with water into the blueberries. Add the orange zest, if using. Simmer about 15 minutes, as the sauce will begin to thicken.
- Remove from the heat and stir in the vanilla.
- Allow the sauce to cool before adding to the butter.
- In a food processor, pulse together the softened butter, blueberries and 3 tbsp of the blueberry sauce.
- Heat a dry skillet over medium heat. Add a tortilla, one at a time, to the skillet for about 30 seconds per side. Remove each tortilla and keep the stack wrapped in a towel until ready to assemble.
- Spread a little blueberry butter to each warmed tortilla, then roll. Serve immediately alongside the honey. Use the honey for dipping or drizzle over the rolled tortillas.
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