HOMEMADE CREPES

Making your own crepes is easy! The trick to perfect crepes is a hot pan and making sure you have an even layer of batter in the pan by tipping it all the way around to coat the whole entire bottom of the pan! My family loves these crepes for breakfast or dessert! 

INGREDIENTS

Batter
½ cup flour (I used Cup4Cup to keep it gluten-free)
1 tsp cinnamon 
Pinch of salt 
6 eggs 
1 tsp vanilla extract
¾ cup water, plus more, if needed 

Filling and Topping 
1 basket blueberries 
Splash of bourbon 
1 tbsp maple syrup
1 tbsp butter 
Pinch of cinnamon 
1 bag chocolate chunks (I used Enjoy Life rice milk chocolate morsels because they’re allergy safe, Guittard milk chocolate chips are a great option as well)
Sliced strawberries 
Sliced mango
Coco whip, coconut yogurt, or whipped cream 

Tools
Cutting board 
Knife 
Mixing bowls 
Crepe pan 
Saucepan 
Double boiler 

DIRECTIONS:

1. Start by making a simple blueberry compote filling: Combine the blueberries, bourbon, maple syrup, butter, and cinnamon in a saucepan and simmer for 3-5 minutes, until the blueberries have burst and mixture has thickened slightly. Set aside. 
2. Melt the chocolate chips in a double boiler and keep warm until ready to serve. 
3. For the crepe batter: Combine the flour, cinnamon, and salt together in a large bowl. 
4. In a separate bowl, whisk together the eggs, vanilla extract, and water. 
5. Whisk the dry ingredients into the egg mixture until smooth. Add water, if needed - the consistency should be thin, not as thick as pancake batter. 
6. Heat your crepe pan over medium heat and grease with a bit of butter or oil. 
7. Add about ¾ cup of batter to the hot pan and tilt the pan until it’s evenly coated. 
8. Once it bubbles for about a minute, use a spatula to gently lift it up, check that the center is set, and carefully flip. 
9. Cook for another 1-2 minutes, until it easily lifts from the pan. Continue with the remaining batter. 
10. To serve: Place a spoonful or two of the blueberry compote in the bottom ⅓ of a crepe and carefully roll it up. 
11. Place it seam side down onto a plate, drizzle with melted chocolate, and top it off with some sliced strawberries and whipped cream. Bon appetit! 

If you want to try a savory version, you could use a combo pesto and goat cheese inside, roll them up and top with sautéed chicken bites, sun dried tomatoes and artichoke hearts. Get creative! You can fill these crepes with anything you can think of, sweet or savory!