Crepes With Blueberry Sauce

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.

Blueberry Sauce

5 from 1 vote

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Ingredients

• 2 cups blueberries
• 1/2 cup sugar
• 1 tbs lemon juice
• 1 1/2 tbs cornstarch

Instructions

• 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.

Crepes

5 from 1 vote

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Ingredients

• 4 large eggs
• 1 cup milk
• 1/2 cup flour
• 1 tbs sugar
• 1/8 tsp salt
• butter or cooking spray

Instructions

• 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 1/3 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- 1 1/2 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!