There’s something about the weekend that just calls for homemade blueberry crêpes. 🫐✨ Sweet, delicate, and topped with a warm blueberry sauce—it’s the perfect way to start the day.
Blueberry sauce:
- 150 g frozen blueberries
- 1/2 tsp cinnamon
- 2 tbsp water
- 3 tbsp sugar
- 1 tsp corn starch
For the Crêpes:
- 240 ml water
- 240 ml milk
- 2 eggs
- 1 tsp vanilla
- 1 tbsp sugar
- 3 dl | 1 1/2 cup all purpose flour
- 1/2 tsp cardamom
Directions
- Make the Blueberry Sauce: Combine all the blueberry sauce ingredients in a pan and cook over medium heat. Stir until the mixture is well combined and thickened. Set aside.
- Prepare the Crêpe Batter: In a bowl, whisk together the eggs, water, and milk until smooth. Add the sugar, vanilla, cardamom, and all-purpose flour to the bowl. Mix until combined (it’s okay if there are a few lumps).
- Let the batter rest for 20 minutes.
- Cook the Crêpes: Lightly butter a frying pan and heat it over medium heat. Pour about 1 dl (1/2 cup) of batter into the pan, swirling it around to evenly coat the surface. Cook until the edges start to lift and the bottom is golden, then flip and cook the other side.
- Serve: Stack the crêpes and serve them with the blueberry sauce, a sprinkle of powdered sugar and greek yogurt. Enjoy!
