To Prep


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( Members)

Crepes with blueberry sauce

    • Method
    • Notes
    1. Step 1

      In a mixing bowl, combine all ingredients except butter, beating with a whisk until smooth, then beat in butter. The batter should be quite thin. Stand for 10 minutes before cooking to allow gluten to rest.

    2. Step 2

      Make the blueberry sauce. Place berries and sugar in a microwave-proof bowl, cover and cook on high for 10 minutes or bring to the boil in a saucepan on the stove. Mix lemon juice and cornflour to a paste and stir into hot berries. Cook until lightly thickened, about 3 minutes. Stir in vanilla extract. Leave to cool.

    3. Step 3

      Lightly grease a heavy frypan or crêpe pan and cook mixture, about ½ cup at a time, tilting pan to form a thin, even crêpe. When base is lightly golden, flip to cook other side.

    4. Step 4

      Stack crêpes on a plate, cover with cling film and refrigerate if not using at once, and reheat later in microwave.

    5. Step 5

      Serve with blueberry sauce, sliced bananas and dusted with icing sugar.

    Storage: Will keep 4-5 days in the fridge if tightly sealed. Freeze with paper or cling film between each crepe.

    Anyone Can Cook - 2010, Page 113 Recipe by Annabel Langbein