Whether you like breakfast, brunch, or brinner (breakfast for dinner), you are going to love these no-fail light and fruit-filled crepes.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3 servings
For the Crepes:
- 100 grams all purpose flour (about 3/4 to 4/5 cup)
- 1/8 tsp salt
- 3 large eggs
- 75 ml water (about 1/3 cup)
- 175 ml milk (about 3/4 cup)
- 2 tbs butter melted
- 1 tsp vanilla extract
For the Blueberry Syrup:
- 1/2 cup blueberries
- 1 tbs light brown sugar
Combine the ingredients for crepe batter in a bowl and whisk until smooth. Let it rest 30 minutes - overnight in the fridge.
When ready, heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Blueberry syrup: simmer over medium low heat for 10 minutes and serve over crepes.
Optional: you can top the blueberry crepes with whipped cream and fresh blueberries.
Serving: 2crepes | Calories: 302kcal | Carbohydrates: 33g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 206mg | Sodium: 314mg | Potassium: 123mg | Fiber: 1g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 2.4mg | Calcium: 103mg | Iron: 2.5mg