Crêpes with Blueberry Balsamic Sauce
Elevate the sweet, tart flavour of fresh blueberries with this simple Blueberry Sauce made with White Balsamic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivtastingroom.com.
Cooking tools:
- Sifter
- Kitchen scale
- Ice cream scoop
- Potato masher
- Nonstick skillet
- Saucepan
- Mixing bowl
- Wooden spoon
- Whisk
- Spatula
- Fork
- Spoon
- Plastic wrap
- Refrigerator
- Stove
- Kitchen towel
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups (250g) All-purpose Flour
- 1/2 tsp salt
- 1 tbsp (12g) of white sugar
- 4 large eggs
- 3 tbsp (45g/ml) unsalted butter, melted.
- 2 cups + 3 tbsp (500ml) whole milk (or 2%)
- 1 tbsp (15ml) Rum (dark or light)
- 250g fresh blueberries (about 1 + 3/4 cup) (or frozen, thawed)
- ¼ cup (50g) sugar
- 2 tbsp OLiV White Balsamic Vinegar
- ¼ of a lemon, juiced
- ½ tsp vanilla extract
- Vanilla Ice Cream, for serving
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