Gather the crepe ingredients - * Milk * Flour * Eggs * Butter * Sugar * Lemon juice * Lemon zest * Vanilla extract
- Add all of the crepe ingredients to a blender and blend for 30 seconds. - Scrape down the sides of the blender and blend for another 30 seconds.
Place the crepe batter in the fridge to rest for 1 hour. While the crepe batter chills, make the blueberry compote.
Gather the compote ingredients - * Blueberries * Fresh lemon juice * Sugar * Cornstarch * Water
– Add the blueberries, sugar, and lemon juice to a small saucepan set over medium heat. Cook, for about 5-7 minutes. – In a small bowl, stir together the water and cornstarch. Add it to the blueberries and cook them for another 2-3 minutes. – Remove the compote from the heat and set it aside to cool to room temperature.
– Heat a large nonstick pan over medium heat. Grease the pan with butter. – Add 1/4 cup of batter to the center of the pan and swirl the pan to spread the batter to the edges. – Cook until the edges begin to brown. Then flip the crepe and cook for an additional 1-2 minutes.
– Repeat until all of the crepes have been cooked. – To serve, spread the blueberry compote inside of the crepes and fold or roll them to close.
Full recipe at mildlymeandering.com