Crepes
Ingredients
- 1/2 cup water
- 1/2 cup non-dairy milk
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup JuJu Royal Ginger Honey
- 1/4 tsp Himalayan sea salt
- coconut oil
Instructions
In a large bowl, mix water, milk, flour, baking powder, honey and salt with a hand mixer on low until well blended.
Refrigerate batter for 1 hour.
When ready to cook, coat small pan with coconut oil over medium heat.
Pour 1/4 cup of batter into pan, swirl and tilt batter so it covers the bottom.
Cook for 2 minutes and flip over for a minute more.
Continue with the remaining batter, adding a drop of coconut oil between every batch. Crepes cook best with minimal oil.
Syrup
Ingredients
- 1 orange
- 2 tbsp JuJu Royal Ginger Honey
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
Zest 1 tsp orange, set aside.
Juice orange, 1/4 cup juice.
In a saucepan place juice, honey and cinnamon, bring to boil.
Remove from heat, cool for 5 minutes.
Stir in zest, cool completely.
Filling
Ingredients
- 1/2 cup heavy whipping cream
- 1 tbsp JuJu Royal Ginger Honey
- 1/2 tsp madagascar vanilla extract
- 1 cup fresh blueberries
Instructions
In a mixing bowl, add whipping cream, vanilla and sugar. Whisk until peaks form.
Assembly Instructions
Lay crepe flat on a plate, fill with one-fourth filling and fresh blueberries.
Fold crepes into quarters.
Drizzle with syrup.