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Fresh Blueberry Crepes

Ingredients

  • 1 cup (250 mL) Western Family all purpose flour
  • 1 tsp (5 mL) salt
  • 1/2 tsp (3 mL) ground nutmeg
  • 2 tsp (10 mL) granulated sugar
  • 1 cup (250 mL) 2% milk
  • 3 eggs
  • 3 tbsp (45 mL) Western Family butter, melted
  • 2 cups (500 mL) fresh blueberries

Directions

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.

Heat an 8″ (20 cm) not stick skillet over medium-high heat. spray the pan with cooking spray before heating.

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.

Replace the skillet on the heat. Using a flexible spatula, gently lift the 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 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.

slide crepe onto a paper towel-lined plate. Place anther paper towel on top. Repeat this process until all the batter is used up. Make sure the pan is always kept hot and sprayed with cooking spray between crepes.

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

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Related Recipes

Fresh Blueberry Crepes

Ingredients

  • 1 cup (250 mL) Western Family all purpose flour
  • 1 tsp (5 mL) salt
  • 1/2 tsp (3 mL) ground nutmeg
  • 2 tsp (10 mL) granulated sugar
  • 1 cup (250 mL) 2% milk
  • 3 eggs
  • 3 tbsp (45 mL) Western Family butter, melted
  • 2 cups (500 mL) fresh blueberries

Directions

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.

Heat an 8″ (20 cm) not stick skillet over medium-high heat. spray the pan with cooking spray before heating.

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.

Replace the skillet on the heat. Using a flexible spatula, gently lift the 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 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.

slide crepe onto a paper towel-lined plate. Place anther paper towel on top. Repeat this process until all the batter is used up. Make sure the pan is always kept hot and sprayed with cooking spray between crepes.

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