These crepes are the perfect summer breakfast for blueberry lovers. Don’t worry about the technique of making crepes if you are new to it; you’ll get the hang of it very quickly. Garnish with powdered sugar, shaken through a fine sieve, and a sprig of mint.

Serves 4

  • 3 egg yolks
  • 3/4 cup milk
  • 3/4 cup water
  • 1 1/2 cups all-purpose or spelt flour
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 4 tablespoons butter, melted
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
  • Honey-blueberry sauce (recipe follows)

1. In a blender, add the egg yolks, milk, water, flour, sugar, vanilla, melted butter, nutmeg, and salt. Blend for about 1 minute until smooth. Refrigerate for 30 to 60 minutes, if you have the time.

2. Make honey-blueberry sauce using recipe below.

3. Heat a 7- or 8-inch skillet (nonstick works nicely) or crepe pan over medium heat, and add a touch of butter to coat. Pour a thin layer of batter almost to the edges of the pan. Tilt and rotate the pan immediately after pouring (or while you’re pouring) to cover the bottom of the pan. Cook the crepe until the underside is lightly browned; carefully flip and cook the other side.

4. To serve, add a ladleful of honey-blueberry sauce down the middle of the crepe. Fold one side over the center, then the other side. Serve immediately.

Honey-Blueberry Sauce

  • 3 cups blueberries
  • 1 tablespoon cornstarch
  • 1/3 cup honey
  • 1 teaspoon lemon juice or zest
  • 1/4 teaspoon cinnamon

1. In a medium saucepan, combine the blueberries, cornstarch, honey, lemon, and cinnamon. Bring to a boil, reduce heat to low, cover, and simmer for 5 minutes until sauce thickens.

This recipe was originally published with the article, Blueberry Power.