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Blueberry Crepes




Source of Recipe


3ABN.org


List of Ingredients




1 c. whole wheat pastry flour
1 c. unbleached white flour
1 tsp. Rumford Baking powder
1/2 tsp. salt
1/3 c. soy milk powder
3 Tbsp. unsweetened applesauce
3 c. water

FILLING:
4 c. frozen blueberries
1 c. pure grape juice
1/4 c. pure maple syrup
1/4 c. cornstarch
1/4 c. cold water

Recipe



1. Combine all ingredients and beat very well by hand. Let batter stand for about 10 minutes.

2. Heat a 9-inch skillet and spray with vegetable oil spray. Pour 1/4 c. batter into pan and immediately tilt and rotate pan so batter forms an even layer over the entire bottom of pan.

3. Cook over medium-high heat until the top starts to dry up and edges loosen. Slide pancake turner under the
crepe, flip over and cook the other side. Cool on wire rack.

4. For filling, heat grape juice, maple syrup and frozen blueberries in a saucepan and bring to a boil. Mix 1/4 cup
cornstarch with 1/4 cup water. Using a wire whisk, stir into boiling blueberry mixture. Stir until thickened.

5. Place filling in crepe and roll up. Top with non-dairy whipped topping. Garnish with fresh fruit