Breakfast is my favorite meal of the day, and one of my favorite meals is crepes! One recipe that recently caught my eye was this recipe over at Simply…Gluten Free:
Ricotta Crepes with Blueberry Sauce
For Crepes:
2 large eggs
2 tablespoon water
Pinch salt
For filling:
1 1/3 cup ricotta cheese – part skim or full fat
2 tablespoons sour cream
Zest of 1 lemon
Pinch salt
Mix ricotta cheese, sour cream, lemon zest and salt together until well blended.
For Sauce:
1 ½ cups blueberries – frozen or fresh
3 tablespoons water
3 tablespoons Aqave Syrup (or you can use sugar – may need less)
Juice of ½ a lemon
Pinch salt
Heat blueberries with water, lemon juice, Agave syrup and salt until hot and syrupy.
Assembly:
Place 1/6th of the filling in each crepe, roll like a cigar and top with blueberry syrup.
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