This treat is perfect for a lazy weekend breakfast or, if you want to wind down after a busy weeknight, this will do the trick. Crepes topped with a blueberry reduction sauce makes for an excellent presentation and, most importantly, tastes out of this world, delicious.
Ingredients for crepes:
2 eggs
3/4 cup skim milk
1/2 cup water
1 cup flour
3 tablespoons melted Earth Balance, or butter
Ingredients for blueberry reduction sauce:
1 cup fresh or frozen blueberries
1-2 teaspoon corn starch, depending on thickness desired (mix with water before you add to the mixture, just enough to dissolve corn starch).
2 tablespoons granulated sugar
Directions for crepes:
Mix all of the ingredients together in a large mixing bowl. Place the batter in the fridge for about 30 - 60 minutes. This will help prevent the crepes from tearing during the cooking process.
When the batter is fully chilled, in a warm non-stick skillet, put a ladle full of the batter into the pan and swirl around. Wait until 30 seconds, then flip. Place in a 150 degree oven to keep warm while the others are being made.
Directions for blueberry reduction sauce:
Place the blueberries in a warm pan over the stove. Heat until thawed (if they are frozen) or until the natural liquids are being released. Add the sugar. Simmer for about 5 minutes. Mix corn starch with water, then add. Let simmer for another 5 minutes.
