Crapes with Blueberry Sauce Topping

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 24 Crepes
Ingredients Equipment Method

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

Equipment

  • 1 Creperie
  • 1 Shallow batter pan

Method
 

  1. Put all ingredients into a blender container in order listed
  2. Cover & process at Blend until smooth
  3. Or combine all ingredients in a mixer bowl & beat until smooth
  4. Pour into dish
  5. Dip preheated Creperie into batter
  6. Turn upright
  7. When crepe loses gloss, invert Creperie to remove crepe (You can flip the crepe with a knife to brown other side)
  8. Repeat until all batter is used
Blueberry Sauce Topping
  1. Place 1 1/2 cups blueberries in a small saucepan. Cover with water and add sugar & vanilla
  2. Heat over medium-high heat until mixtures comes to a low boil & blueberries just start to break apart
  3. Add dissolved cornstarch to saucepan & bring mixture to a rolling boil
  4. Turn heat down & simmer on low heat for 2 – 3 minutes or until sauce reaches desired consistency. (break apart blueberries with spoon while simmering)
  5. Add water, one tablespoon at a time if sauce gets too thick
  6. Remove from heat
  7. Serve warm & drizzle over crepes
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