Scoop seasonal blueberries into a crepe and enjoy as breakfast, dessert or a mid-afternoon snack! For more Intentional Minimalist recipes, check out her blog.
Source these ingredients from local farms and stores. Suggestions in parenthesis.
- 1 lime
- 2 tablespoons fresh mint, minced (9 Bean Rows)
- 1 cup frozen blueberries (Guntzviller’s Berry Farm)
- 1/2 teaspoon powdered vanilla (Spice Merchants)
- 1/2 cup blueberry lavender preserves (Food for Thought)
- 1/2 cup water + 1 tablespoon
- 1/2 tablespoon tapioca flour
- 3 fresh eggs (9 Bean Rows)
- 1/2 teaspoon coconut oil
Zest lime, mince the lime zest and divide zest in half. Juice the lime and divide juice in half. Mince two tablespoons mint. Set aside.
Make the blueberry sauce: In a small saucepan, bring to a boil blueberries, half the zest, half the juice, 1 1/2 tablespoons mint, 1/4 teaspoon vanilla powder, blueberry preserves and 1/2 cup water. Add tapioca flour, stir well, then reduce heat to low and cook for 10 minutes. Remove from heat and let cool a few minutes.
Make the crepe: In a glass bowl, mix three egg whites, the other half of the lime zest and juice, 1/2 tablespoon mint, 1/4 teaspoon vanilla powder and 1 tablespoon water. Heat crepe pan with coconut oil until hot. Add 2–3 tablespoons batter and rotate batter in pan to fill the bottom. Cook for a minute or two (until the edges start to bubble) then flip over and cook on the other side for a minute. Remove crepe and place on a serving dish. Add a few tablespoons of the berry sauce to crepe. Roll crepe and top off with a tad more sauce, blueberries and fresh mint.