- 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.
- 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.
- 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.
- Step 4
Stack crêpes on a plate, cover with cling film and refrigerate if not using at once, and reheat later in microwave.
- 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