• Mealsbymiri

Blueberry Crepes

Updated: Jul 2

Crepes are such an underrated breakfast food in my house, I genuinely don't know why I don't make them more often! I've only made one other crepe recipe on the blog so far (my cardamom pear crepes) so I figured a new one was well overdue. I hope you give these a go because I can confirm this flavour combo was simply divine. It also really only calls for very simple ingredients, so hopefully you already have everything you need in the kitchen!



Crepes:

200g all purpose flour

1.5 tsp baking powder

40 g granulated sugar

1 tsp vanilla extract

¼ tsp fine table salt

400g soy milk


Blueberry filling:

150g frozen blueberries

20g lemon juice

30g granulated sugar

1tbsp cornstarch + 1tbsp water


To serve: Vegan yoghurt

Maple syrup


To make the crepes, start by combining the flour, baking powder, salt and sugar in a bowl. Add the soy milk and whisk until smooth. Let the batter rest for about 30 minutes before cooking. To cook the crepes, simply use a ladle to transfer batter to a lightly greased pan on medium heat (the amount will depend on the size of your pan and how big you want your crepe to be). Either: Quickly use the back of the ladle to spread the batter out by starting in the centre and moving it in circular motions out to the edges of the pan. Alternatively, grab the pan and tilt it in order to evenly distribute the batter across the surface of the pan. Just figure out what technique works best for you! Leave the crepe until it’s cooked through enough to flip before flipping and cooking for a few seconds on the other side until it’s all done. Transfer to a plate and repeat until you’ve used up all the batter. Make the blueberry filling by heating up blueberries, sugar and lemon juice in a pan. Mix cornstarch and water and add to the mixture once simmering. Stir until thickened. Serve the crepes with the blueberry mixture, a dollop of yoghurt and a drizzle of maple syrup. Enjoy!



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