1 cup of fresh blueberries supplies just 80 calories and is full of nutrients.

Fresh Blueberry Crepes

250 mL Western Family all purpose flour 1 cup
5 mL salt 1 tsp
3 mL ground nutmeg 1/ 2 tsp
10 mL granulated sugar 2 tsp
250 mL 2% milk 1 cup
3 eggs 3
45 mL Western Family butter, melted 3 tbsp
shortening or non-stick spray
500 mL fresh blueberries 2 cups

1. Combine first 7 ingredients in a large bowl or measuring cup. Blend completely until smooth. Let stand at room temperature 1 hour before cooking, or cover and refrigerate overnight.

2. Heat an 8" (20 cm) non-stick skillet over medium-high heat. Melt about 1 / 2 tsp (3 mL) shortening in the skillet until very hot.Tilt pan back and forth to fully coat bottom. Alternatively, spray the pan with cooking spray before heating.

3. Pour in just under 1 / 4 cup (60 mL) batter with one hand, while lifting the pan off the heat and tilting it around in a full circle as the batter hits the pan.

4. Replace the skillet on the heat. Using a flexible spatula, gently lift an edge when you see tiny bubbles on the surface of the crepe and when the edges start to turn brown (this will take only seconds per crepe). When the underside is golden brown, place the spatula under the crepe and flip it over, shaking the pan to settle the crepe evenly on the skillet bottom. Let cook another few seconds until a peek at the underside shows golden browning.

5. Slide crepe onto a paper towel-lined plate. Place another paper towel on top. Repeat this process until all the batter is used up. Make sure the pan is always kept hot and that a tiny amount of shortening coats the pan between crepes.

6. The crepes can be filled with fresh berries and cream, then rolled up or folded into halves or quarters.

Try these delicious crepes for a weekend brunch.With a little whipped cream, they also make an easy, but elegant dessert.

Makes 16 crepes.

Nutritional analysis per serving:
Calories 73, Protein 2.5 g, Fat 3.5 g, Carbohydrate 7.5 g