Blueberry Crepes with Vanilla Ice Cream

Blueberry Compote Recipe

makes 2 cups

1 pint blueberries

1/3 cup water

1/2 cup granulated sugar

In a medium saucepan bring 3/4 of the blueberries and water to a simmer on medium heat.

Reduce the heat to low. Add the rest of the blueberries and the sugar and combine. Simmer until the compote has thickened and coats the back of a spoon, roughly 6 minutes.

Remove from the stove and pour into a covered bowl. Place in the fridge to cool. Can be kept in the fridge covered for a week. 

Crepe Recipe

makes 8 crepes

1 cup all purpose flour

1 tbsp sugar

1 1/4 cups milk

2 eggs

2 tbsp butter, melted and cooled + more for cooking

In a bender add the flour, sugar, milk, eggs, and melted butter. Pulse until you get a smooth batter with no flour lumps.

Heat a crepe pan or frying pan on medium heat.

Turn the oven to warm.

Add a dab of butter to the crepe pan and swirl it around covering the entire surface.

Pour a rough 1/4 cup of crepe batter into the pan, while tilting the pan in a circular motion spreading the batter evenly. Fry for a minute, or until the crepe is easy to lift with a spatula (not brown and crispy, but solid enough to hold its shape). Flip and fry on the other side for 30 seconds, or until the pockets of air begin to form under the crepe.

Place the crepes onto a plate and in the oven to keep warm while you are preparing the rest.

Once done, serve with a generous serving of blueberry compote and vanilla ice cream.