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Blueberry Crepes Recipe


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  1 Reviews | 5 out of 5
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     Blueberry Crepes

Category   Breakfast - Brunch
Sub Category   None
Servings   6 servings

1 cup flour
3 eggs
1 1/3 cup milk
1 tsp. oil

Whip together with whisk 1 minute, or until smooth. Spray Pam into the 8" pans and pour in and twirl 1/4 cup of the mixture, cook until edges loosen, turn over for 15 seconds. Store on a small plate, which is in a large lidded pan on the back burner with a bit of hot water underneath, until ready to roll. I keep that pan on the lowest heat, sometimes even turning it off because the crepes get too hot to handle.
Filling is blueberry pie filling, thinned with water or Martha's Magic Marinade Sauce, warmed in the microwave. While guests are eating their fruit dish, or cereal, I roll up each crepe with 1 T. of the filling, lay 6-9 of these rolls on a small platter, sprinkle powdered sugar on top, add a few fresh blueberries and serve.

Originally Submitted

5 Out of 5 from 1 reviews

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