| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
Ingredients
Crepes:
- 1 cup All Purpose Gluten Free Flour
- 1/4 cup coconut milk, soy milk or almond milk
- 2 eggs
- 1 tsp vanilla
- 1 tbsp sugar
- 2 tbsp butter
Filling:
- 8 oz cream cheese
- 8 oz sour cream
- 1/4 cup sugar
- 1/2 tsp vanilla
- 4 cups blueberries
- 2/3 cup sugar
- 1 1/3 cup water
- 2 tsp cornstarch
- whipped cream
Ingredients Crepes:
Filling:
| |
Instructions
- Melt butter in a skillet over medium heat make sure pan is coated with butter to keep crepes from sticking to the pan.
- Add remaining ingredients into a bowl, mix on low until smooth.
- Add 1/3 cup of batter to pan swirl pan to coat the bottom of skillet with batter. Cook for 1 minute.
- Use a thin spatula or butter knife to loosen edges of crepe to flip over cook for 1 minute just until golden brown.
- Top with whipped cream
- For Filling: Blend all ingredients until smooth except use half of blueberries reserve the other half for topping the crepes.
- To assemble: Spoon filling in center crepe then fold crepe in half and roll.
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