Blueberry Crepes

Ingredients

Crepes

2/3 cup / 150 g

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

2 tbsp / 30 ml

granulated sugar

1/2 tsp / 2 ml

salt

1 1/2 cup / 375 ml

skim milk, divided

1 cup / 250 ml

all purpose flour

Filling

1/2 cup / 125 ml

granulated sugar

2 tbsp / 30 ml

cornstarch

1 package / 300 g

frozen unsweetened blueberries (about 2 cups/500 ml)

1 tsp / 5 ml

lemon juice

sugar

Directions

1. For crepes: In blender, blend eggs, sugar and salt. Add 1 cup (250 ml) milk; mix well. Add flour, blend until smooth. Continue blending while adding remaining milk. Refrigerate about 30 minutes.

2. Meanwhile prepare filling: In small saucepan, combine sugar and cornstarch. Add blueberries. Cook and stir until mixture comes to a boil. Simmer 1 minute. Stir in lemon juice.

3. Spray small non-stick skillet with nonstick cooking spray. Heat over medium-high heat. Pour ¼ cup (50 ml) crepe batter into centre of pan and tilt pan to spread batter into a thin layer on bottom. When edges of crepe are just turning brown gently lift one edge of crepe and peel off the pan.

4. Transfer to plate. Continue cooking crepes using all the batter and adding cooking spray as needed.

5. To serve, place a crepe on a plate. Spread several small spoonfuls of blueberry filling in a line across crepe and roll up. Sprinkle with icing sugar.

Tips

1. The blueberry filling can easily be changed to cater to everyone's favourite flavours. Peanut Butter or Hazelnut spread will also work well. Apples or fresh berries could also be simmered in the saucepan with sugar and cornstarch.