Two Wheat Crepes with Blueberry Sauce
Made with whole wheat flour, barley flour, and soy milk. These pancakes are packed with goodness and great flavor. Stack the crepes, and spoon the warm blueberry sauce over the pancakes to serve.
Ingredients
| Crepes: | |||
| ½ | cup |
whole-wheat flour
|
|
| ¼ | cup |
barley flour
|
* |
| 1 | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
salt
|
* |
| 1 | large |
eggs
|
|
| 1 ½ | cups |
soy milk
|
|
| 1 | x |
vegetable oil
for cooking |
* |
| Blueberry sauce: | |||
| 3 | cups |
blueberries
fresh or frozen |
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
cornstarch
|
|
Directions
Add the blueberries, sugar and cornstarch into a small saucepan.
Bring to a boil, then reduce the heat to low to maintain a gentle simmer.
Meanwhile preheat a 10-inch nonstick skillet over medium or medium-low heat until hot.
Whisk together all the crepes ingredients in a large mixing bowl until well blended.
Pour ¼ cup of the batter into the hot skillet, tilt the pan to spread the batter evenly and cover the pan completely.
Cook until the crepe sets and bubbles about 2 minutes.
Turn and continue to cook for another 2 minutes until slightly browned in spots.
Keep the crepes warm on a plate and cover with another plate or a clean tea towel.
Divide up the crepes and stack them on the serving plate.
Spoon the blueberry sauce over the crepes.
Serve warm, and dust with icing sugar if desired.
Nutrition Facts
Serving Size 478g (16.9 oz)
