Sunday, December 23, 2012

Blueberry Crepes


Filling:

8 oz. cream cheese
8 oz. sour cream
1/4 c. sugar
1/2 tsp. vanilla
4 c. blueberries
2/3 c. sugar
1 1/3 c. water
2 tbsp. cornstarch
whipped cream

For Filling:
Blend all ingrients until smooth except use half of blueberries reserve the other half for topping the crepes. To assemble: Spoon filling in center crepe then fold crepe in half and roll.

Crepes:


1 cup All Purpose Gluten Free Flour
1/4 milk, coconut milk, soy milk or almond milk
2 eggs
1 tsp vanilla
1 tbsp sugar
2 tbsp butter

Melt butter in skillet on medium heat make sure pan is coated with butter to keep crepes from sticking to pan.  Add remaining ingredients into bowl, mix on low until smooth.
Add 1/3 cup of batter to pan swirl pan to coat the bottom of skillet with batter. cook for 1 minute use a thin spatula or butter knife to loosen edges of crepe to flip over cook for 1 minute just until golden brown. Top with whipped cream