We have been having the best summer so far, but I miss my two boys at camp SO much! I can’t wait until this Friday when I pick them up. I don’t think my daughter, Leigh, has known what to do as an only child, but she’s been helping me out a ton at home. She suggested we make crepes, and before I turned around, she created some beautiful Blueberry Crepes with almond milk. Since we had blueberries on hand, she also suggested that we create a sauce. These Blueberry Crepes have no sugar, but they are fabulous! And easy too!
1 cup all purpose flour
1/2 cup unsweetened almond milk
1/2 cup water
1/4 cup butter, melted
1 pint fresh blueberries
2 tablespoons butter
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add 2 tablespoons butter, mixing until smooth.
2. Heat 2 tablespoons butter in a small frying or crepe pan over medium high heat. Pour 1/4 cup batter onto the griddle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepes, one at a time, for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
4. Microwave blueberries and remaining butter 2 minutes on high heat. Remove and stir mashing some of the blueberries. Return to microwave for 1 minute more and spoon blueberry mixture inside and over crepes.