Eggless Blueberry Crêpes
Ingredients:
Crêpe Batter
1/2 cup milk (I used 2% reduced fat milk)
3/4 cup room temperature water
4 tablespoons melted unsalted butter
1 cup self-rising flour
1/8 teaspoon sea salt
2 tablespoons granulated sugar
Crêpe Filling & Topping
1/4 cup blueberry jam
1/2 cup fresh blueberries
1 tablespoon lemon juice
1 tablespoon granulated sugar
Optional: Powdered sugar to garnish
MEP Considerations: Low
Measure: milk, water, flour, butter, salt, sugar
If frozen, melt unsalted butter— I prefer to put the frozen stick of butter in a bowl & then use a hot water bath to slowly melt rather than microwaving to prevent overheating
NOTE: The batter requires 30-45 minutes of resting at room temperature prior to cooking. Use the time to sneak in a workout or be productive in another way!
Instructions:
Add the milk, water, self-rising flour, salt, sugar, and melted butter into a blender. Blend until thoroughly combined on medium to high for 30-60 seconds. Bubbles should appear at the surface of the batter.
Transfer the batter into a medium mixing bowl and allow to rest at room temperature for 30-45 minutes. While the batter rests, mix the fresh blueberries with 1 tbsp of granulated sugar and 1 tbsp of lemon juice. Set the blueberries aside in the refrigerator.
Once the batter has rested, heat a nonstick pan over medium heat and add some melted butter. Whisk the batter 3-4 times before adding 1/4 cup to the pan. Immediately tilt the pan to spread the batter into a circle and cook for 60-90 seconds or until golden brown. Gently flip the crêpe and cook for an additional 60 seconds.
Remove the crêpe from the heat and lay flat. Add 1/2 tbsp of blueberry jam and spread evenly on the crêpe. Fold the crêpe into a semicircle and again into a quarter.
Top with fresh blueberries & dust with powdered sugar.
