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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