We’ve had blueberries sitting in our freezer for over a month now from when we went blueberry picking so yesterday when I was craving crepes, I decided to make crepes filled with a blueberry sauces, topped with powdered sugar and whipped cream. I know these are not the healthiest, but boy were they delicious! Tyler usually sticks with cereal or waffles for the morning, but he decided to give them a try and soon found out how yummy they were. He even snuck a second one when I went to clean up the dishes.
- 2 cups blueberries
- ½ cup sugar
- 1 tbs lemon juice
- 1½ tbs cornstarch
- Using a fork smash up blueberries
- In a small saucepan whisk together blueberries, lemon juice, and sugar. Bring to a boil for 1 minute.
- Whisk in cornstarch and boil for 1 additional minute.
- Serve warm or cooled. - Great for crepes, pancakes or waffles.
- 4 large eggs
- 1 cup milk
- ½ cup flour
- 1 tbs sugar
- ⅛ tsp salt
- butter or cooking spray
- In a large mixing bowl, whisk together the eggs and milk, then gradually add in the flour, sugar and salt; beat until smooth. I have found that using an electric mixer for about 30-45 seconds blends it a lot easier and quicker.
- Heat a lightly oiled or buttered frying pan over medium heat. Pour or scoop about ⅓ cup of the batter onto the griddle. Tilt the pan with a circular motion if needed so that the batter coats the surface evenly.
- Cook the crepe for about 1- 1½ minutes until the bottom is light brown. Loosen with a spatula, turn over and cook the other side for 1 minute.
- Serve with your choice of fillings/toppings.
We still have a whole zip-lock filled with fresh blueberries so I’m thinking next week we’ll have Belgium waffles covered in Blueberry Sauce. Yum!