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.
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
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