Name: Easy Homemade Crepes with Blueberry Sauce
Ingredients: 1 cup flour; 2 eggs (at room temperature); 1 cup milk (warmed); ½ tsp salt; 2 T Butter (melted); ¼ cup water; 1-2 T neutral oil for cooking (vegetable, canola, etc.); Powdered sugar for serving (optional); 2 cups fresh blueberries (can sub frozen); 2-4 T granulated sugar (depending on desired sweetness); Zest of one lemon; 2 T water; ½ to 1 tsp cornstarch (depending on how thick you like the sauce)

Ingredients

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For The Crepes:

1 cup flour
2 eggs (at room temperature)
1 cup milk (warmed)
½ tsp salt
2 T Butter (melted)
¼ cup water
1–2 T neutral oil for cooking (vegetable, canola, etc.)
Powdered sugar for serving (optional)

For The Blueberry Sauce:

2 cups fresh blueberries (can sub frozen)
2–4 T granulated sugar (depending on desired sweetness)
Zest of one lemon
2 T water
½ to 1 tsp cornstarch (depending on how thick you like the sauce)

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Instructions

Make the Crepes

Stir flour and salt together in a small bowl. Set aside.
Whisk room temperature eggs, warm milk, melted butter, and water together in a mixing bowl. Add the flour mixture and whisk together into a smooth, thin batter.
Cover bowl and allow batter to rest on the counter for 30 minutes. While the batter is resting, you can make the blueberry sauce. (See post for instructions on making batter or crepes ahead of time.)
Place about a half teaspoon of neutral cooking oil in a non-stick pan over medium low heat. When oil is hot, pour 1/3 cup of the batter into the pan, swirling pan to create a thin, even crepe.
When the edges of the crepe begin to dry (about a minute or so), slip a spatula under the crepe and flip it over complete. Cook crepe for an additional 15 to 30 seconds.
Repeat the above with the remaining batter. Serve crepes with blueberry sauce and a sprinkle of powdered sugar, if desired.

Make the Blueberry Sauce

Place blueberries, sugar, lemon zest, and water in a heavy bottomed saucepan over medium-high heat. Stir to combine.
Use a potato masher or wooden spoon to crush some of the berries and release the juice. Bring mixture to a boil, then reduce heat to simmer.
Remove 2 or 3 tablespoons of the hot liquid from the pan into a small bowl. Stir the cornstarch into the hot juice, creating a smooth slurry. Pour the slurry back into the saucepan and stir.
Simmer the sauce for 10-15 minutes to thicken. Pour sauce over crepes and serve. Save any unused sauce for another use. (Good over ice cream or stirred into yogurt.)