Quick and Easy Crepes
These crepes are filled with a homemade sweet cherry sauce, fresh whipped cream and sprinkled with blueberries. The perfect red white & blue breakfast.
Ingredients
- 2 eggs
- 2 tbsp. canola oil
- 1 tbsp. sugar
- 1 c. flour
- 1 1/3 c. almond milk
Instructions
- Combine all ingredients in a blender. Blend on low speed until well combined, and smooth. Crepe batter will be a very thin consistency and easily pour-able.
- Heat a skillet over medium high heat. Grease lightly with butter or cooking spray.
- Pour about 1/4 c. of crepe batter into the pan; twirl in a circular motion to coat evenly with batter.
- Let cook about thirty to sixty seconds, or until the edges of the batter bubble slightly, and it's easy to slide a spatula under the edge of the crepe.
- Flip crepe and cook another fifteen to thirty seconds.
- Remove from pan and stack on a plate.
- Fill with Sweet Cherry Sauce, fresh whipped cream, and sprinkle with blueberries.
- Roll up your crepe and dust lightly with powdered sugar.