Cornmeal Crepes with Maple Blueberries - alive magazine

Ingredients

• 1 cup (250 mL) whole wheat pastry flour
• 3/4 cup (180 mL) yellow cornmeal
• 2 large free-range eggs, lightly beaten
• 1 3/4 cup (430 mL) low-fat milk or unflavoured milk alternative
• 1/2 cup (125 mL) water
• 1/4 cup (60 mL) sucanat or unprocessed sugar
• 2 Tbsp (30 mL) butter, melted, or extra-virgin olive oil
• 2 Tbsp (30 mL) lemon zest
• 1/4 tsp (1 mL) salt
• 3 cups (750 mL) blueberries
• 1/2 cup (125 mL) maple syrup
• 3/4 tsp (4 mL) cinnamon