So we’re bringing you a breakfast post two days in a row. Why? Because we’ve somehow managed to get a major back-log of breakfast recipes piling up, and since we have another bunch of breakfast ideas swirling around in our heads for the next few days (read- there was a big sale on strawberries at the grocery store this week!), we wanted to get some of these recipe to you before we get too carried away with new ones.
What can we say? We love breakfast!
We realized the other day as we were perusing through some past posts that it has been forever since we’ve made a crepe for breakfast! And with a pile of lemons in our fridge and a giant bag of frozen blueberries in our freezer, we knew what had to be done.
But first, let’s recap: so far we’ve made pancakes, french toast, and a buckwheat bake (ok, that one’s not lemon-blueberry, but it would taste pretty darn good with blueberries, if you ask us!) so a crepe seemed like a logical next step.
And while sometimes logic is kind of overrated, this time, it definitely prevailed!
And while we could launch into a whole spiel about how the tangy, citrus-y flavour of the lemon pairs perfectly with the bright, sweet flavour of the blueberries and the creamy, mellow cottage cheese pulls the whole thing together in a veritable taste sensation, we won’t bother because we’ve already explained the magic that happens when blueberries and lemons are paired together…
So you already know how delicious this is without us really having to tell you 🙂
Lemon Poppy Seed Blueberry Crepes
Prep time: 10 min
Cook Time: 10 min
1/2 c. whole wheat flour
1 tbsp chia seeds or ground flax seeds
1/2 tbsp poppy seeds
4 egg whites
juice of 1 lemon (1/4 c.)
zest of 1 lemon
1/4 c. milk of choice
1/4 c. water
1 tbsp honey
For the filling:
1 c. frozen blueberries, thawed, drained (reserve blueberry juice)
2/3 c. cottage cheese
For the blueberry cream:
Reserved blueberry juice
1/4 c. plain yogurt
1/4 tsp lemon juice
1/2 tsp honey
Pre heat greased large frying pan or griddle over medium heat.
Mix all the dry ingredients in a bowl, then add the wet ingredients and stir until there are no clumps.
Pour half the batter onto the pan, swirling so that it covers the entire base of the pan. Cook for 2-3min, or until the edges start to curl. Flip and cook for another 2-3min. Remove from pan and repeat with remaining batter.
Divide the cottage cheese and blueberries among each crepe and fold them up, top with blueberry sauce.
For Blueberry sauce:
Mix all ingredients together and drizzle over the crepe.