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!