Wednesday, October 22, 2014

Blueberry Sauce Crepes

I had a few blueberries left and decided that for an after school snack for the kids I wanted to make some blueberry crepes. I went looking for my recipe for crepes and discovered that I had to let my batter rest for 4 hours. Well, being the non planner that I sometimes am, I didn't have 4 hours. That meant that I needed to look at making a different crepe recipe. Well, I found this one and I knew that I would enjoy it since it includes vanilla and I love me a little vanilla flavor! :) The kids loved these crepes as much as the other recipe that I have made and they were all inhaled as soon as I made them!

Blueberry Sauce Crepes
(recipe found on

1 1/2 cups flour
pinch of salt
2 cups milk
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
2 eggs
cooking spray

Blueberry Sauce:
1 pint blueberries
1/2 cup sugar
1 tablespoon lemon juice

In a medium bowl, whisk together flour and salt; set aside. In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Let stand 15 minutes. In the meantime, prepare the blueberry sauce. Combine blueberries, sugar, lemon zest and lemon juice in a small pan. Cook over medium-low heat for 10 minutes, or until juices are bubbly and fruit is tender. Remove from heat and set aside. Lightly grease a nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat. Add 1/3 cup batter and swirl to completely cover bottom of pan. Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 to 3 minutes. Flip the crepe and continue to cook for 1 more minute, or until lightly browned. Remove crepe from skillet and repeat with remaining batter. Coat pan with cooking spray in between each crepe. Place blueberry sauce down the middle of the crepe and roll up. Top with whipped cream if desired.

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