Blueberry Lavender Crepes
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
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.