Description
For breakfast, lunch or dinner!
Ingredients
- FOR THE CREPES:
- 1 cup Almond Milk
- 1 cup Water
- 4 whole Eggs
- ½ teaspoons Salt
- ½ teaspoons Cinnamon
- ⅛ teaspoons Nutmeg
- 3 Tablespoons Sugar
- ½ teaspoons Vanilla
- 1-½ teaspoon Lemon Juice
- ½ teaspoons Lemon Zest
- 1 cup All-purpose Flour
- ½ cups Whole Wheat Flour
- 2 Tablespoons Unsalted Butter
- FOR THE FILLING:
- ½ cups Water
- ½ cups Orange Juice
- ¼ cups Honey
- 6 ounces, weight Fresh Blueberries
Preparation
For the crepes, in a large bowl, combine milk, water, eggs, salt, cinnamon, nutmeg, sugar, vanilla, lemon juice, and lemon zest. Blend until fully incorporated. Blend in flours, 1/2 cup at a time. Add in butter and blend for another 2 minutes. Chill in fridge for about 2 hours.
Heat skillet up to medium-high heat, and spray with cooking spray. Pour in about 1/4 cup of crepe batter into skillet. Tilt skillet around to coat whole pan with very thin layer of batter. Cook until slightly golden around the edges. Flip crepe and cook the other side. Put on a plate and cover with a dry towel. Continue with rest of batter.
For the blueberry filling:
Combine all ingredients for filling into a saucepan. Heat to boiling. Once boiling, stir occasionally. Boil down until it starts to become thick. Turn heat down to simmering until it reaches your desired consistency.
Lay one crepe down on plate and spoon a tablespoon of blueberry filling into middle of crepe and spread out on the inside. Then roll the crepe up. You can top it with another spoonful of filling to serve.
Notes:
This is easier if you make batter the night before.
Your first crepe probably won’t turn out the best. It’s the “taste-tester” one!
