By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries with The Recipe Redux and am eligible to win prizes associated with the contest. I was not compensated for my time.
The letter B is my favorite letter of the alphabet. Not only does my name start with B, but one of my all time favorite fruits does too, blueberries. Did you know there are actually 2 types of blueberries? The big and juicy fresh ones that you see in the produce department are your regular cultivated blueberries. Wild blueberries are smaller and can only be bought in the frozen section. They grow in the wild in Maine and Eastern Canada. These tiny little berries pack a big punch of flavor and antioxidants, having more manganese and fiber than regular blueberries. They also have 32% less sugar per cup.
I love the sweet and tart of wild blueberries! I also love the compact size which makes them a perfect addition to any recipe.
I just moved back to the US from living in Europe for 3 years. Crepes were a regular part of our lives. As the holidays approach, I crave them more because they were a treat we had at those magical Christmas markets in Europe. This recipe is a great addition to any holiday breakfast or brunch. It’s gluten and dairy free in case you have guests with food allergies. No one would know any different unless you told them. It’s definitely a holiday tradition that we will continue for years to come!
- 3 eggs
- 1 cup of non dairy milk
- 2 Tbsp non dairy margarine
- 1 Tbsp sugar
- 1 cup gluten free baking flour
- 2 containers of lemon or vanilla dairy free yogurt
- Wild Blueberry Syrup:
- 1/4 cup cold water
- 1 Tbsp cornstarch
- 1 1/2 cups frozen Wild Blueberries
- 1/2 cup pure maple syrup
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp fresh lemon zest
- In a food processor, combine eggs, non dairy milk, margarine, sugar, and gluten free baking flour.
- Process until combined well. You want a thin consistency. (See notes below).
- Place the batter in the refrigerator for at least an hour to chill.
- On the stove top, place a 6 inch Teflon skillet on medium heat.
- Spray with non stick cooking spray.
- Place around 1/8 cup of batter in the center of the skillet. Using a batter spreader, spread the batter evenly around the pan. It should be a thin layer. You can swirl the batter around the pan to distribute it evenly if you don't have a batter spreader.
- Cook crepe for 30-45 seconds.
- Using a wooden or heatproof spatula, gently unstick the edges of the crepe from around the pan.
- Slide the wooden or heatproof spatula under the center of the crepe and flip.
- Allow to cook 15-20 more seconds.
- Set aside to cool while you cook the remaining crepes.
- While the crepes are cooling, start the wild blueberry syrup.
- Put cornstarch into cold 1/4 cup of cold water and stir until no lumps are present. Set aside.
- In a medium saucepan on medium heat, combine frozen Wild Blueberries and maple syrup.
- Stir while allowing to cook for about 10 minutes or until thoroughly heated.
- Add cornstarch mixture, lemon juice, and lemon zest.
- Continue to stir until mixture is hot and slightly thickened.
- Turn off the heat and cover until ready to serve.
- On a cake platter, place one crepe.
- Top with 1 tablespoon of dairy free yogurt and spread around the entire crepe.
- Continue to layer crepes and yogurt, ending with a crepe.
- When ready to serve, place wild blueberry syrup in a small pitcher.
- Pour over crepe cake.
- Slice and serve.
Gluten Free Baking Flour: Different brands yield different results. You need your batter to be thin to spread well. I used Bob's Red Mill GF Baking Flour which requires l cup of milk. I have also tested with King Arthur's Measure for Measure GF Flour. It required almost 2 cups of milk.
Come have a slice with me!