It's all about family at Ida's

Jim Nudy tempts breakfast lovers with his Blueberry Crepes. (Blaine T. Shahan/Sunday News)

All Jim Nudy has to do is look at the photo on the wall of his restaurant to find culinary inspiration.

It's a picture of his "Grandma Ida" Nudy, namesake of Ida's Café in Rohrerstown. It's a bustling place where you can get breakfast until closing time and owner Nudy, 45, enjoys interacting with his customers, even when things are busy.

Grandma Ida, Nudy said, taught him "hard work." He remembers that "she was always in the kitchen when we visited."

Nudy, of Jennersville, Chester County, pretty much grew up in the business.

"My father always had restaurants," Nudy recalled. At age 18, Nudy was helping to run a restaurant in Delaware County. Before that, "I was always cooking, from the time I was little. The first thing I made was oatmeal."

Today, Nudy is married to Lisa and is the father of two sons: Augustine, 11, and Anthony, 9. Yes, the boys like to cook. "I never push them," Nudy said, "but they just like to jump in there."

Nudy's Blueberry Crepes have made their way onto the menu at Ida's, but not before Nudy tried out the recipe at home.

"I'm just kind of putting things together," he said of his homegrown cooking technique. "I usually play around a little bit."

BLUEBERRY CREPES

For the crepe batter:

3/4 cup cold milk

3/4 cup cold water

3 eggs

1 tablespoon granulated sugar

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

5 tablespoons melted butter

3 tablespoons cooking oil

For the blueberry crepe filling:

2 cups yogurt, plus extra for topping, as needed

2 cups granola, plus extra for topping, as needed

4 cups blueberries

To make batter, in a blender, combine all ingredients except for cooking oil and blend for 1 minute on high speed. Refrigerate batter for 2 hours.

Using a pastry brush, lightly brush a skillet with the oil and place skillet over medium-high heat. When the pan is just beginning to smoke, remove from heat and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2-3 seconds to evenly distribute batter.

Return pan to heat and when slightly brown on the underside, turn the crepes with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat process with remaining batter.

For the crepe filling, carefully fold all ingredients together in a bowl.

Scoop two heaping tablespoons of mixture into each crepe and roll. Plate crepes, topping with more yogurt and granola, as needed. Makes 4 crepes.