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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories190
Total Fat8g
Saturated Fat4g
Cholesterol110mg
Sodium150mg
Total Carbohydrate22g
Dietary Fiber3g
Sugars8g
Protein7g