Mother's Day!

What’s not to love about Mother’s Day? Hand-crafted cards, gifts and creative recipes. It’s a day to honor moms and their influence in our lives and society.

For this special day, surprise mom with a yummy breakfast-in-bed treat. Blueberry crepes with fruit toppings are sure to start the day off right!

The best part? You can customize it with mom’s favorite fruits!

Happy Mother’s Day!

For the Crepes

3 large Naturegg Omega 3 Nestlaid eggs

2 tbsp / 30 ml granulated sugar

½ tsp / 2 ml salt

1 ½ cup / 375 ml skim milk, divided

1 cup / 250 ml all purpose flour

For the Filling/Topping

½ cup / 125 ml granulated sugar

2 tbsp / 30 ml cornstarch

1 package / 300g frozen unsweetened blueberries

1 pack raspberries

1 tsp / 5ml lemon juice

Directions

1. For the crepes: In blender, blend eggs and milk. Add, flour and blend until smooth then refrigerate for 30 minutes or more.

2. Meanwhile prepare filling: In a small saucepan, add a small amount of cold water to cornstarch. Mix with sugar in saucepan. Add blueberries and lemon juice. Set heat to Low-Medium and stir until mixture comes to a boil. Simmer for 1 minute and set aside to cool.

3. Spray a small non-stick skillet with non-stick cooking spray. Over medium heat pour 1/3 (80 ml) crepe batter into the centre and tilt pan immediately to spread batter into a thin layer. When the edges are just turning brown and the surface of the crepe seems done (about 20-30 seconds), lift one edge of the and gently peel off and flip. Cook for another 1 minute or till desired browning.

4. To serve, place crepe on the plate and fill lightly with the blueberry filling. Fold/roll up as desired and top with raspberries/blueberries.

Tips

-Prepare crepe batter a night before use to reduce prep time.

-Make filling using a variety of fruits to add flavour.

-Cover with a lid or place in the oven (200 °F) to keep crepes warm.