Crapes with Blueberry Sauce Topping
Crapes are in essence an ultra-thin rich pancake. I this case we top it off with a homemade thick blueberry sauce. Totally amazing for breakfast or brunch. Enjoy it with your tea or coffee as an after-dinner desert.
Equipment
- 1 Creperie
- 1 Shallow batter pan
Ingredients
- 1/3 tsp salt
- 3 eggs
- 1 1/2 cups milk
- 1 1/2 cups flour
- 2 tbsps vegetable oil
Blueberry Sauce Topping
- 1 1/2 cups blueberries
- 1 cup water
- 1/2 cup sugar
- 1 1/2 tbsps cornstarch dissolved in 3 tbsps water
- 1/2 tsp vanilla
Instructions
- Put all ingredients into a blender container in order listed
- Cover & process at Blend until smooth
- Or combine all ingredients in a mixer bowl & beat until smooth
- Pour into dish
- Dip preheated Creperie into batter
- Turn upright
- When crepe loses gloss, invert Creperie to remove crepe (You can flip the crepe with a knife to brown other side)
- Repeat until all batter is used
Blueberry Sauce Topping
- Place 1 1/2 cups blueberries in a small saucepan. Cover with water and add sugar & vanilla
- Heat over medium-high heat until mixtures comes to a low boil & blueberries just start to break apart
- Add dissolved cornstarch to saucepan & bring mixture to a rolling boil
- Turn heat down & simmer on low heat for 2 – 3 minutes or until sauce reaches desired consistency. (break apart blueberries with spoon while simmering)
- Add water, one tablespoon at a time if sauce gets too thick
- Remove from heat
- Serve warm & drizzle over crepes
