Scoop seasonal blueberries into a crepe and enjoy as breakfast, dessert or a mid-afternoon snack! For more Intentional Minimalist recipes, check out her blog.
- 9 Bean Rows fresh eggs
- 9 Bean Rows mint
- Guntzviller’s Berry Farm frozen blueberries
- Food for Thought blueberry lavender preserves
- Spice Merchants powdered vanilla
- Tapioca flour Coconut oil
Zest lime, mince lime zest and divide zest in half. Juice lime and divide juice in half. Mince two tablespoons mint. In a small sauce pan, bring to a boil one cup blueberries, half the zest, half the juice, one and a half tablespoons mint, one quarter teaspoon vanilla powder, one half cup preserves and one half cup water. Add one half tablespoon tapioca flour, stir well, then reduce heat to low and cook for ten minutes. Remove from heat and let cool a few minutes. In a glass bowl, mix three egg whites, half the zest, half the juice, one half tablespoon mint, one quarter teaspoon vanilla powder and one tablespoon water. Heat crepe pan with one half teaspoon coconut oil until hot. Add two-three tablespoons batter and rotate batter in pan to fill pan bottom. Cook for a minute or two (until the edges start to bubble) then flip over and cook on the other side for a minute. Remove crepe to serving dish and add a few tablespoons of berry sauce to crepe. Roll crepe and top off with a tad more sauce, blueberries and fresh mint.