Ingredients
2
2 servings
- •⅓ cup milk
- •3 tablespoons all-purpose flour
- •1 large egg
- •3 teaspoons unsalted butter, melted, divided
- •2 teaspoons white sugar
- •¼ cup freshly squeezed orange juice
- •¼ cup white sugar
- •3 pinches ground cinnamon, or to taste
- •1 teaspoon grated orange zest
- •1 cup fresh blueberries
- •½ cup whipped cream, or to taste
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 361
- Carbohydrate: 57g
- Fat: 13g
- Fiber: 3g
- Protein: 7g
- Sugar: 42g
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