Whole Wheat Crepes With Blueberry Sauce and Maple Cream

IMG_5583-(2)I am a huge fan of brunch. The reason is simple, breakfast is my favorite meal of the day and because brunch is meant to be two meals in one, to me that just means breakfast times two. Brunch is the reasons why I always look forward to Sundays.

Now let me tell you about a little tradition of our family of two: around here Sundays are brunch days and brunch days are usually crepe days; We seam to never get tired of crepes for brunch.

Our favorite thing to eat crepes with is maple cream. What’s that you ask? well, it’s the most delicious thing you’ll ever make with sour cream and maple syrup. I don’t even remember how I came up with this combination, but it’s probably Russian inspired, it’s incredibly good and usually all I need for simple yet amazing crepes, although it also pairs beautifully with fresh fruit and since it’s summer and berries are in season, I thought it was a good idea to add some extra summery goodness to these crepes. It was a good decision.

Whole Wheat Crepes with Blueberry Sauce and Maple Cream

Ingredients (Makes 10-12 crepes)

For the crepes:

1 cup whole wheat pastry flour or spelt flour

1 cup milk or milk substitute (I used almond milk)

½ cup water

2 large eggs (I use organic free-range eggs)

2 Tbs. coconut oil ( melted) or vegetable oil of choice.

¼ tsp. salt

Extra coconut oil or ghee (clarified butter) for frying.

 

For the blueberry sauce:

1 cup fresh blueberries

1 Tbs. unrefined sugar or natural sweetener of choice (I used coconut sugar)

2 Tbs. fresh orange juice or water

½ – 1 Tbs. cornstarch for thickening (optional)

 

For the maple cream:

¾ cup sour cream

¼ cup good quality 100% pure maple syrup.

Whole Wheat Crepes with Blueberry Sauce and Maple Cream

Method
Preheat the oven to 200°F (optional)

To make the crepes,

1. In a big mixing bowl lightly beat the eggs and add milk, water, oil and salt.

2. Add the flour and whisk until smooth with no lumps. The consistency of the batter should be similar to heavy cream. Thin it out with more milk if necessary (The thinner the batter, the thinner the crepes).

3. In an 8-9 inch non-stick skillet, heat a dab of oil or ghee on medium low and pour just enough batter to cover the bottom of the pan, about a ¼ cup, making sure to spread it all over. A good trick to do this is to lift the skillet off the stove and swirl it around to spread the batter evenly.

4. Place the pan back on the stove and fry for about 2 minutes until edges are lightly golden, then flip and fry the other side.

5. Place the cooked crepes on an oven proof plate in the oven or just stack them and cover with a clean towel to keep warm.

Continue with the same process until you’re done with the batter.

To make the the blueberry sauce,

6. Combine the blueberries, water or juice and sugar in a small sauce pan and cook on medium until most of the berries have burst and released their juices. To thicken the sauce, dissolve the cornstarch in some water and add to the blueberries while they’re still cooking. Continue to cook for a couple more minutes or until it has thicken to the desired consistency.

To make the maple cream,

7. Combine sour cream and maple syrup in a small bowl and refrigerate until ready to serve.

Serve the crepes topped with some blueberry sauce and maple cream.

Enjoy!

Whole Wheat Crepes with Blueberry Sauce and Maple Cream

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