Blueberry Banana Crepes with Blueberry Sauce

Sunday mornings are the perfect for over indulging breakfasts- sweet, rich, and complicated! This morning I tried my hand at crepes. They were both delicious and surprisingly simple! I made the blueberry sauce last night based on the No Bake BLueberry Pie filling goo and then whipped everything else up this morning. It was wonderfully decadent!


Blueberry Banana Crepes

Crepes (from AllRecipes.com)

• 2 Eggs
  
• 1/2 C. Milk
  
• 1/2 C. Water
  
• 1 C. Flour
  
• 1/4 Tsp. Salt
  
• 2 Tbsp. Butter, melted

Filling

• 1 Banana, sliced thinly
  
• 1/2 to 1 C. Fresh Blueberries, washed

Blueberry Sauce

• No Bake Blueberry Pie filling goo, Cut in half or less

Whipped Cream

• 1 C. Heavy Cream
  
• 2 Tsp. Confectioners Sugar
  

1. Prepare whipped cream by combining cream and sugar in a bowl. Wisk briskly until cream takes on a solid consistancy, approximately until your wrist falls off. Chill in fridge until ready to serve.
   
2. Prepared crepes. In a medium bowl, wisk together milk, water, and eggs.
   
3. Gently mix in flour and salt. Wisk until batter is smooth.
   
4. Stir in melted butter until well blended.
   
5. On the stovetop, heat a small saute pan over low to medium heat. If using a non-stick pan, no additional preparation is necessary. If using a regular pan, lightly oil the pan to prevent crepes from sticking.
   
6. Using a 1/4 C. measuring spoon, pour a cup full of batter into the heated pan. As pouring, or as soon as batter is poured, swirl the batter around to spread it thin and evenly onto the entire surface of the pan.
   
7. Let crepe cook, browning on one side, about 4 minutes. Be sure the pan is not too hot so as to burn the crepe. When crepe is browned, carefully flip and cook the other side until browned as well.
   
8. While hot, fill crepe down the center with a smattering of sliced bananas and whole blueberries and fold sides around the filling. Drizzle with sauce and top with a dollop whipped cream.