flours and cornstarch in a medium bowl. Add the eggs, egg white and milk. Whisk
until smooth. Batter will be very thin.
a slightly oiled skillet on medium high heat. For a 6 inch skillet pour 2-3 Tbsp.,
for an 8 inch skillet pour about 5-6 Tbsp. of batter in center of pan, tilting
in a circular motion to spread evenly over the bottom. Flip the crepe when the edges begin to curl.
Lift gently around the edges to flip. Cook other side for another 30-40
seconds. Remove from pan. Place hot crepes on a plate and cover with foil.
Repeat with remaining batter.
cream cheese until creamy and smooth. Add powdered sugar and vanilla. Whip
until well incorporated and creamy. Set aside
a small saucepan combine blueberries, sugar and water, let sit for 10 minutes,
to let berries rehydrate. Add ginger and cinnamon. Bring to a simmer on a
medium low setting. Cover and stir occasionally. Continue to lightly simmer
until berries are soft and sauce has thickened slightly, about 10-15 minutes.
one crepe on a flat surface. Spread 3-4 Tbsp. of cream filling down center of
crepe. Roll the crepe. Place on serving plate and top with 2-3 Tbsp. of
blueberry sauce. Sprinkle with powdered sugar and serve.
Print this Recipe