Crepes with Ricotta and Maple Blueberry Syrup


I make this blueberry syrup for lots of foods. Scones, pancakes, oats and like today crepes. It’s quick, warming and delicious 😊


1 cup plain flour
1 tsp caster sugar
240ml milk
2 eggs, whisked


1. Place all ingredients in blender with a pinch of salt, blend til smooth, cover and set aside for 30mins
2. Lightly grease a crepe pan/ frying pan with butter, pour enough batter to cover the base, tilt pan so batter covers base in a thin film
3. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden
4. Remove, keep warm on a plate covered with tea towel. Repeat til batter is finished

Maple blueberry syrup recipe

Add blueberries to a small saucepan, add maple syrup til just covered. Place lid on pot and simmer, blueberries will pop once cooked ( 5 min or until syrup is as thick as you like)
Pour over a sieve and scrap with spoon to remove skins.

Lay crepe on plate, smooth over ricotta, pour over syrup, add few blueberries and sprinkle with slivered almonds

Enjoy 😊

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