Surat, Gujarat
6 hours ago
Free shipping on all orders!



Blueberry Lavender Crepes

8

YIELD

10 mins

PREP TIME

25 mins

BAKE TIME

35 mins

TOTAL TIME

Ingredients

Ingredients for the blueberry lavender sauce:
	•	2 cups fresh blueberries
	•	Splash of water
	•	1 tsp vanilla extract 
	•	2 tsp Anthony’s Goods French Lavender Petals, ground
	•	2 tbsp Anthony’s Goods Chia Seeds 
	•	Lavender syrup or honey, to sweeten
	•	Squeeze of lemon juice

Ingredients for the crepes:
	•	½ cup all-purpose flour 
	•	2 eggs
	•	¼ cup butter, melted
	•	2 ½ tbsp Anthony’s Goods Cane Sugar
	•	½ cup almond milk
	•	1 tsp vanilla extract
	•	Pinch of salt
	•	Coconut yogurt or other yogurt of choice, for serving
	•	Anthony’s Goods Shredded Coconut, for topping

Instructions

These deliciously jammy blueberry lavender crepes are refreshing, fragrant and the perfect balance between tart and sweet. 

1. To make the blueberry lavender sauce: Add all of the ingredients to a pot and bring them to a simmer. Stir often while the mixture cooks, until the blueberries are soft and bursting and the sauce has thickened. Remove it from the heat and set it aside.

2. To make the crepes: Whisk all the ingredients, except the flour, in a medium bowl. Gradually whisk in the flour, then set the batter aside for 10 minutes to rest. When the time is almost up, heat and grease a skillet or crepe pan. Whisk the batter again (this loosens up any lumps) and pour ¼ cup of it into the pan, rotating the pan around to ensure it spreads thinly and evenly into a circle. Cook for a few minutes, then flip to cook the other side. Repeat until the batter is finished.

3. Fill the crepes with your favorite yogurt and the blueberry lavender sauce. Top with more sauce and sprinkle with shredded coconut. 

LEARN TO MAKE IT

LATEST RECIPES

Gluten Free Maple Pecan Scones

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Read more
Creamy Chickpea, Leek and Potato Soup

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Read more
Roasted Fall Vegetable and Quinoa Bowl

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Read more
Mixed Berry Custard

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

Read more