These crepes are filled with a homemade sweet cherry sauce, fresh whipped cream and sprinkled with blueberries. The perfect red white & blue breakfast.
Author: Guest Post Yvonne
Ingredients
2eggs
2tbsp.canola oil
1tbsp.sugar
1c.flour
1 1/3c.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.