Ingredients
For the homemade Crêpes: Use this recipe.
For the Blueberry Balsamic Sauce:
- about 1 + 3/4 cup fresh blueberries (or frozen, thawed)
- ¼ cup sugar
- 2 Tbsp J. Olive Co. Blueberry Balsamic
- ¼ of a lemon, juiced
- ½ tsp vanilla extract
- Vanilla Ice Cream, for serving
Directions
- Prepare the crêpes first, see recipe here.
For the Blueberry Balsamic Sauce:
- Wash and drain the blueberries. Place them in a large non-stick pan (or large sauce pan) over low heat. Add the sugar, Balsamic, lemon juice and vanilla extract. Turn the heat to medium-low. Using a wooden spoon, gently stir so the blueberries are evenly coated. They will start to render some juice. Bring to a gentle simmer (this takes about 8-10 minutes), stirring occasionally.
- Using the back of the wooden spoon, the back of a fork or a potato masher, gently press the blueberries so they break apart. Continue to simmer on low, stirring occasionally (for about 5 minutes), until the sauce thickens and coats the back of a metal spoon. The sauce should be pourable, with chunks of blueberries still visible. Turn off the heat and set aside.
- For serving, place one or two crêpes on each plate, top with a scoop of vanilla ice-cream and drizzle about 2-3 tablespoons (40-60g) of the Balsamic Blueberry sauce on top. Enjoy immediately.
Original recipe and image found at Pardon Your French