Crepes with Blueberry Sauce

This crepe recipe can be used with roasted vegetables and topped with grated Romano cheese for a savory variation.

Serves: 8Hands-on: 35 minutesTotal: 2 hours 35 minutesDifficulty: Easy

Serves: 8


  • 4 eggs
  • 1 cup milk, or soy/rice milk
  • ½ cup water
  • ½ tsp. sea salt
  • 1 cup spelt flour
  • 3 Tbsp. melted butter
  • 1 apple, peeled and diced
  • 1 tsp. stevia powder
  • 1 cup water
  • 2 ½ cups blueberries
  • 1 Tbsp. cornstarch
  • Cinnamon, to taste


  • Combine all crepe Ingredients in a blender; purée until smooth. Scrape sides and purée until everything is combined. Place in fridge for at least 2 hours, or overnight.
  • Heat a crepe pan; spray with oil. When hot, pour ¼ cup batter onto a 10" pan (2 tablespoons for a 7" pan); swirl around to cover the bottom. Cook until browned on bottom, about 1 minute.
  • Loosen the crepe with a spatula or knife; flip with your fingers. Cook the second side for about 30 seconds.
  • Stack the crepes to keep them warm; cover with a clean cloth towel.
  • Combine apple and sweetener in a heavy saucepan with ½ cup water. Add the blueberries; bring mixture to a simmer; cook until fruit is tender, about 10 minutes.
  • Dissolve the corn starch in the remaining water; add to the fruit while cooking. Stir in the cinnamon and cook until liquid thickens. Remove from heat and set aside.
  • Lay out a crepe on a plate; spoon some of the fruit mixture onto one half of the crepe. Roll or fold the crepe, and serve.