Blueberry Breakast Crepes

My sister-in law passed on this blueberry crepe recipe and boy I am glad she did!  It seemed so fancy and like a lot of work but they are actually very easy and well worth it.  Making the crepes takes some time but they last in the refrigerator very well so I advise making them the day before.  The crepes also work well as tortillas for sandwich or breakfast wraps.  I know I say this a lot but this is definitely one of my favorites!  We typically eat them as a dessert instead of breakfast but they are good any time of the day!

Crepe Ingredients:

• 2 eggs
• 1 Tbs of honey
• 2 Tbs of butter or coconut oil
• pinch of salt
• 1/2 tsp vanilla extract
• 1/3 cup coconut or almond milk
• 2 Tbs coconut flour

Directions:

1. Melt 2 Tbs of butter. Whisk the melted butter, eggs, honey, vanilla, salt and milk together. Add in the coconut flour and mix well.
2. Grease a frying pan and set on medium.  Spoon a small amount of better into the hot pan.  Tilt your pan around to help the batter spread out into a thin even layer.  If you keep the crepes on the small side it makes them easier to flip.
3. Cook for about 2 minutes until light brown. Use a spatula to flip in one quick motion.  The first crepe is usually a disaster! Once you get the hang of it, you will be flipping the perfect crepes. This recipe makes approximately 8 crepes.

After flipping...

Finished crepes!

Ingredients for filling:

• 1 cup fresh blueberries
• 1 tsp honey
• 1/2 tsp arrowroot or tapioca flour

Directions:

1. Heat the blueberries in a saucepan with the honey over medium heat. 
2. After about 5 minutes they will soften and pop open releasing their juice.  
3. Once the juice is bubbly and the blueberries are all soft, mix in the arrowroot powder in a small bowl with a tbs of water.  Now add that to the blueberry sauce and stir until it has thickened.

We served these crepes by filling them with the blueberry sauce and then topping them with more sauce and some whipped coconut cream.

Check out the orignal recipe here: