Luckily you don’t have to go looking under the rocks and plants for this bare necessities of life.
These blueberry crepes take the guilt out of heavy pancakes and teamed with fresh blueberries make a hearty treat for all the bear cubs in your life.
- 115ml milk
- 115ml water
- 230g blueberries (fresh or frozen)
- 230g plain flour
- 2 eggs
- 1/4 tsp sea salt
- 2 tbps olive oil buttery spread
- 230g low-fat cream cheese
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 112g fresh blueberries (for the topping)
Start by making the filling. In a medium bowl, combine the cream cheese, honey, vanilla extract and lemon zest then set aside.
Next, make the crepes. In a blender, combine milk, water, and 230g blueberries until smooth. Strain out blueberry skins and set aside.
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the blueberry mixture, stirring to combine. Add the salt and butter and mix until smooth.
Heat a medium frying pan over medium heat, and coat with olive oil spray. Pour or scoop roughly 3 tbsp of crepe mixture onto the frying pan. 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. Repeat with remaining batter.
To serve, cover half of each crepe with the 2 tablespoons of cream cheese filling and 1 tablespoon of blueberries. Fold into quarters. Top each crepe with 1 tablespoon of blueberries and dust with icing sugar if desired.