Blueberry crêpes & tofu based maple custard
Particularities
- Serves8 large crêpes
- Prep time10 min
- Cook time15 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
Crêpes
- 1 1/2 cup of milk
- 2 eggs
- 1 tablespoon of sugar
- 1 teaspoon of vanilla extract
- 1 cup of all-purpose flour
- A pinch of salt
- 2 tablespoons of melted butter
Garnish
- 1 tablespoon of butter
- 1 cup of blueberries
- 1 tablespoon of sugar
Custard
- Half a pack (150g) of custard or almond flavored dessert tofu
- 1/4 cup of maple syrup
Steps
- Blend all the custard ingredients, then set aside.
- In a bowl, whisk the milk, eggs, sugar and vanilla together. Add the flour and salt gradually, and keep whisking to avoid lumps. Add the melted butter, then set aside.
- Heat a non-adhesive pan then lightly coat with butter. Use a ladle to pour the mix onto the pan in pancake shapes and spread evenly. Bake until top is no longer wet, then flip and bake for another minute. Repeat for all pancake mix. Set aside.
- Melt the butter in a pan and heat up ½ cup of blueberries and sugar.
- Remove from heat and add the remaining blueberries.
- Top each crêpe with the blueberry topping and drizzle with custard.
Tips & tricks
Can be frozen without the custard.
Recipe published on August 19, 2018
