Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
35 mins
Total Time:
55 mins
Servings:
2
Ingredients
Directions
Whisk milk, flour, egg, 2 teaspoons melted butter, and 2 teaspoons sugar together in a bowl until smooth. Cover and refrigerate crepe batter for at least 30 minutes, or overnight.
Heat an 8-inch saute pan over medium heat. Brush pan with 1 teaspoon melted butter. Pour in 1/4 cup crepe batter; immediately tilt the pan and swirl so the batter covers the entire bottom of the pan. Cook until crepe begins to bubble and the edges are turning brown, 1 to 2 minutes. Flip crepe and cook until the other side browns slightly, about 1 more minute. Remove to a plate and repeat to cook remaining 3 crepes.
At the same time, place orange juice, 1/4 cup sugar, and cinnamon in a small saucepan; bring to a boil. Remove from heat and let cool for 5 minutes. Stir in orange zest.
Fill each crepe with blueberries and whipped cream. Roll up and pour syrup over top.
Cook's Notes:
When we double the recipe we never double the syrup. It makes enough for more than 8 crepes.
The other popular filling for our house is brie cheese and deli ham!
Nutrition Facts (per serving)
| 361 | Calories |
| 13g | Fat |
| 57g | Carbs |
| 7g | Protein |
