Blueberry Crepes

• 1 1/2 cups flour (wheat, spelt, buckwheat)
• 1 tablespoon organic sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups water, milk or milk substitute
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 cup fresh blueberries

In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients except the blueberries; mix until smooth. Let mixture rest for 15 minutes.

Heat a non-stick frying pan over medium

high heat. Pour or scoop the batter onto

the griddle, using approximately 1/4 cup

for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Roll up and keep covered until all other crepes are cooked. Serve with fresh blueberries and maple syrup (optional).

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