A delightful twist on traditional crepes, filled with sweetened blueberries and a hint of lemon zest for a refreshing breakfast treat.
Crack the eggs into a mixing bowl and whisk until frothy.
Whisking the eggs thoroughly ensures a smooth batter.
Add the milk and melted butter to the eggs and mix well.
Ensure the butter is slightly cooled before adding to prevent cooking the eggs.
Sift the flour, sugar, and salt into the egg mixture and whisk until smooth.
Sifting the dry ingredients helps prevent lumps in the batter.
Heat an 8-inch frying pan over medium heat and lightly butter it.
Ensure the pan is evenly heated for consistent cooking.
Pour about 3 tablespoons of batter into the pan, tilting to cover the surface evenly.
Cook until the edges start to lift and the bottom is golden brown.
Flip the crepe and cook the other side until golden.
Use a spatula to gently lift the crepe for flipping.
Sweeten the blueberries with sugar and add a squeeze of lemon juice.
Adjust the sweetness to your taste preference.
Place 3 tablespoons of the blueberry filling in the center of a crepe, fold, and serve.
Keep the crepes warm in a low oven while assembling.
Garnish with powdered sugar and melted butter if desired.
Serve immediately for the best taste and texture.
