Sunday, July 22, 2012

Maple Crepes with Wild Blueberries and Maple Whipped Cream

This is one of the most delicious, easiest, quickest and most painless breakfasts to make, and what I've eaten for nearly every meal this week.... It's also gluten-free, low carb and entirely sugar free.
As usual, click on the photo for the soundtrack to this recipe ;)

*These Ingredients + butter for frying*

*Whisk all ingredients together*

*Heat griddle to 320, add 1/2 tbs butter, then 1/6 of the batter*

*Flip when there is only a small pool of batter in the center, then wait about 30 seconds and remove from griddle*

Now, I didn't photograph the whipped cream process because it became chaos. Whipped cream everywhere. If you use the proper sort of bowl, however (one with high walls), you won't end up with whipped cream on the ceiling and in your hair.

*Whipped Cream*
Pour 1/4 cup heavy cream, 1/2 tsp Maple flavor, and 1/4 tsp stevia in a bowl (WITH HIGH WALLS!!!!) and beat on high until fluffy.

Add a bit of the whipped cream and 1/4 cup of blueberries (wild are best!) to your crepes and Bon Appetit!

1 comment:

  1. Wow, could it possibly get any better than that?! I don't think so;)
    Thanks for the recipe!