Drizzled with far less maple syrup than we use on breakfast ﬂapjacks, these whole wheat blueberry crepes will make a great breakfast.
|Prep Time||15 Minutes|
|Cook Time||20 Minutes|
- 2 ea Eggs
- 1.25 cups Milk
- 1 Tbsp All Purpose Flour
- 1 Tbsp Whole Wheat Flour
- 2 Tbsp Melted Butter
- 1 cup Blueberries
- 2 oz Real Maple Syrup
- Combine the eggs, milk, ﬂour and melted butter in a blender or mixing bowl. Blend ingredients thoroughly to the consistency of thin but viscous (pourable) batter. No lumps please!
- Bring a heavy, well seasoned cast iron pan up to medium high heat. A heavy, non-stick aluminum pan will work, but not as well as cast iron. The pan should be big enough to make a crepe the size of a large dinner plate. The pan must be piping hot to create the appetizing brown lace eﬀect of a good crepe. And be prepared to sacriﬁce the ﬁrst one to the pancake gods. It happens to the best of us!
- Lightly butter the hot pan, then immediately pour in a small ladle of crepe batter (approx. 1/4 cup) rapidly tilting and rotating so it thinly coats the bottom. If an empty spot remains, it’s okay to pour in a bit more batter to ﬁll the gap, but do it rapidly!
- After approximately 30 to 40 seconds, it’s time to ﬂip. Run a thin spatula all the way around the rim of the crepe… work it underneath… lift and ﬂip to cook for another 20 seconds, at most, on the other side. It’s not absolutely necessary to cook the crepe on both sides, but it’s nice to give the second side a light browning too.
- When a crepe is nicely brown, remove it to a cutting board, or plate to cool. Once slightly cooled they can be stacked to await immediate use. The batter should make about 8 crepes. Extras can be stored in a self-sealing plastic bag and refrigerated, or frozen, for future use.
- To assemble the sweet Maple & Blueberry Crepes, select the last cooked, still warm crepes, fold length-wise the way Scandinavians do, or in quarters, which is typically French. Arrange on a plate, drizzle with a tiny bit of real maple syrup and garnish with blueberries. Strawberries are another option! Because the crepes are thin and dense, unlike thick, spongy, American ﬂapjacks, you need far less syrup to satisfy your sweet tooth and keep your doctor happy about your A1c level. A half ounce per serving is plenty.
The pan temperature is critical to getting a beautifully laced, golden brown crepe. It must be almost smoking hot. This is why a cast iron pan is best!
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