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Cornmeal Crepes with Maple Blueberries

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    Cornmeal Crepes with Maple Blueberries

    Serve these sweet-kissed crepes for a weekend breakfast or as a dessert. For  dessert, these are even better with a scoop of vanilla ice cream or frozen  yogourt.

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    Batter
    1 cup (250 mL) whole wheat pastry flour
    3/4  cup (180 mL) yellow cornmeal
    2 large free-range eggs, lightly beaten
    1 3/4  cup (430 mL) low-fat milk or unflavoured milk alternative
    1/2 cup (125 mL)  water
    1/4 cup (60 mL) sucanat or unprocessed sugar
    2 Tbsp (30 mL) butter,  melted, or extra-virgin olive oil
    2 Tbsp (30 mL) lemon zest
    1/4 tsp (1 mL)  salt

    Filling
    3 cups (750 mL) blueberries
    1/2 cup (125 mL)  maple syrup
    3/4 tsp (4 mL) cinnamon

    Blend together batter ingredients with whisk or in blender until smooth.  Cover and refrigerate for at least 1 hour.

    In medium saucepan, bring blueberries, maple syrup, and cinnamon to a boil.  Reduce heat and simmer for 10 to 15 minutes, or until blueberries begin to break  down.

    Prepare crepes according to basic crepe instructions. Use the fold-over method to plate  them, and top each with additional maple blueberry sauce.

    Makes 10 crepes.

    Each crepe contains: 231 calories; 6 g protein; 4 g total fat (1 g sat. fat,  0 g trans fat); 45 g carbohydrates; 3 g fibre; 94 mg sodium

    source: "Sweet & Savoury Crepes", alive #345, July 2011

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    Cornmeal Crepes with Maple Blueberries

    Directions

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