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.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 Crepes

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