Cinnamon Crepes with Warm Blueberry Lemon Sauce

Sometimes my favorite dishes are ones I make from no recipe, I just use my experiences in the kitchen and I think I channel my French heritage. This morn I awoke and wanted something warm and decadent to eat. This breakfast is filling but not heavy, you’ll still want to go to work afterward or do some chores (yay for you!) It’s also very quick to put together.

Start with the blueberry lemon sauce first since it takes the longest to cook. It’s going to need to simmer for about 20 minutes.

Blueberry Lemon Sauce– I go light on the sugar for the sauce because blueberries are sweet enough. The sugar merely helps the sauce to thicken up. Makes about 2 cups

2 cups organic blueberries

2 TBSP Sucanat, Turbinado sugar, or evaporated can juice

1 large lemon zested, wash before zesting

Mix the blueberries and sugar in a medium sauce pan over medium heat. Once the mix starts to bubble and the blueberries begin to burst, add lemon zest and lower heat to low-medium. We want to mixture to simmer. Stir occasionally. When the mix thickens up, turn heat off or to lowest setting to keep warm. This sauce should finish up around the same time as the crepes if you’re a multi-tasking cook like I am.

Cinnamon Crepes– I was lucky enough to have a bag of premade GF crepe mix on hand but I’ll include a GF crepe recipe. There are many different recipes online you can find and you’ll also notice that they are all a little different, so it’s good to experiment to find something you like. Makes about 14 crepes

1 cup rice flour

1/4 tsp salt

1/4 tsp nutmeg

1 tsp cinnamon

1 cup half-and-half

2 TBSP butter, or ghee, melted

1/2 tsp pure vanilla extract

3 eggs

*You’ll also need plain, whole-fat yogurt to put it all together, plain Greek yogurt is also quite nice. Yes, whole-fat, trust me.

Heat a medium non-stick skillet to medium heat. Mix rice flour, salt, nutmeg, and cinnamon in a medium bowl. Gradually whisk in half-n-half. Add butter and vanilla, then whisk in eggs, one at a time. The batter should be smooth and consistent to heavy cream. Pour about 1/4 cup of mix onto hot pan and swirl to make a big circle. The batter on the pan will be very thin. Cook for about 1 minute, until the top and edges look dry, then flip and allow to cook for about 20-30 seconds. Remove to plate and continue with the rest of the batter.

Put it all together

Place a crepe on your plate, smear a dollop, about 1-2 TBP, of yogurt on the crepe. Roll up carefully, does not have to be tight. Place blueberry lemon sauce on top and chow down.

 

*When you try this, I’d love some feedback. So please feel free to comment.