Crepes: A Great Treat for Your Holiday Guests

Make the crepes with fresh farmed raised eggs, fill the crepes with blueberrie picked in the summer and froze at their peak sweatness. These crepes will make the best breakfast for your guests during the winter holidays.

Ingredients: Batter
  • 3 fresh eggs, room temperature;
  • 1 C. whole milk;
  • 1/2 C. all-purpose flour;
  • 2 T. flaxseed flour (optional)
  • a pinch of salt
    Beat eggs in a large bowl, mix the rest ingredients together, pour into the beaten eggs, whisk until well mixed. Set aside for 15 minutes before cooking.

    Ingredients: Filling
  • 1 C. frozen blueberries;
  • 1 T. corn flour;
  • 1/2 C. Sugar;
  • 2/3 C. water;
  • a dash of cinnamon.
  • Dissolve corn flour in water in a saucepan, add frozen blueberries and sugar, Cook on high heat and bring it to a boil; reduce the heat to simmer until the sauce thickens. Turn off heat.

Cooking the crepes: Cooking the crepes: Heat a non-stick skillet on medium heat until hot. Add 1 t. butter on the bottom of the pan, ladle 1/4 C. of batter in the pan, and swirl to spread the batter around the pan. Cook until lightly brown, turn the crepe over, cook the other side until lightly brown. Remove the crepe and place on a plate; add the blueberry filling in the center, fold the crepe. Repete until all crepes are made. Dust powdered sugar on top of the crepes, serve hot.

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