Blueberry pancakes are a light and elegant dish, perfect for breakfast or brunch!
Ingredients
▢3 divided cranberry cups
▢¼ cup of sugar
▢3 tablespoons of water
▢1 teaspoon cornstarch
▢1 cup of whipped cream
Crepes
▢2 eggs
▢1 cup of milk
▢1 cup of flour
▢2 tablespoons of vegetable oil
▢1 teaspoonful of sugar
▢a pinch of salt
▢1 tablespoon of butter
Instructions
Combine 2 cups of blueberries, sugar, water and corn starch in a medium saucepan.
Bring to a boil over low heat while stirring and simmer 3-4 minutes or until thickened. Set aside.
Mix eggs, milk, flour, oil, sugar and salt in a blender.
Pulse until smooth, about 5 times.
Melt 1 teaspoon of butter over medium heat in a 6-inch skillet.
Add 2 tablespoons of crepe batter and quickly take the pan and turn to move the batter to the edges of the pan.
Cook until the tiny bubbles at the top come out and the crepe is ready.
Remove and place on a plate. Repeat with remaining crepes.
To serve
Place 3 crepes on a serving plate.
Put the cranberry sauce over the crepes and cover with whipped cream and the rest of the fresh cranberries. Fold or roll as desired.