Blueberry Almond Crepes

These are my favorite crepes to make. With a little practice you will learn to love making crepes in your home too. You can change them around so much with different fillings and toppings that you may never have the same one twice in a year. Great fillings for breakfast include egg, cheese and sausage or an orange sunshine filling that can be found doing an online search But my favorite is the Blueberry Almond Crepes.  Following is the recipe for the crepes I make, the creme filling I put in them and the homemade blueberry compote I add to the center.. I also add banana slices on occassion.

Breakfast Crepes Ingredients 4 eggs 1 cup flour 1 cup milk 2 T light brown sugar 1/2 tsp. almond extract Directions In a blender container, place eggs, flour and milk, brown sugar and almond extract. Spray crepe pan or small fry pan with non-stick cooking spray. Heat over medium heat until hot. Add about 3 tablespoons of batter to the hot pan, tilting the pan to make an even layer. Cook on one side until crepe begins to brown, about one minute. Remove from pan, place on a piece of wax paper. Repeat with remaining batter, layering the crepes on top of each other. Yield: 18 crepes Filling: 8oz softened cream cheese 1 1/4 c powdered sugar 1 ½ C cool whip Cream the cheese and sugar. Fold in cool whip. Put a dollop into each crepe. Blueberry Compote Ingredients 2 cups frozen blueberries 3 tablespoons water 1/4 cup sugar 2 teaspoons lemon juice Directions Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.