Blueberry White Stilton Crêpes

6 Servings | 20-minute Prep Time | 30-minute Cook Time | 30+ minute Rest Time

For the Blueberry Jam:

1 c. Fresh Blueberries

1 Tbsp. Granulated Sugar

1 Tbsp. Filtered Water

Squeeze of Fresh Lemon Juice

For the Crêpe Batter:

1 c. All Purpose Flour, sifted

2 Large Eggs

¾ c. Milk

¼ c. Water

2 Tbsp Melted Butter

1 Tbsp. Granulated Sugar

¼ tsp. Salt

Melted Butter, to coat pan with

For the Toppings:

¼ - ½ c. Blueberry White Stilton Cheese, crumbled

3 Slices of Bacon, cooked until crisp and then crumbled

Powdered Sugar

For the Blueberry Jam:

In a small saucepan, over medium heat, combine the blueberries, sugar, water, and lemon juice. Bring to a boil.

As the fruit heats, smash until all of the berries have been broken.

Allow the mixture to thicken, stirring occasionally, about 10-20 minutes.

For the Crêpes:

Whisk all of the ingredients, aside from the extra melted butter to coat the pan with, together until just combined.

Let the batter sit for at least 30 minutes in the fridge.

The batter should be thin. Add water, a tablespoon at a time, to achieve the correct consistency, if needed.

Heat a large frypan over medium heat. Lightly brush the pan with butter using a pastry brush.

Spoon about ¼ cup of the batter at a time into the hot pan. Tilt and rotate the pan to thinly coat it in the batter.

Flip the crêpe after 1-2 minutes, when golden.

Let cook for an additional 30 seconds on the opposite side.

Remove from pan.

Repeat the process until the batter is gone.

To Serve:

Fill each crêpe with some of the blueberry jam, then fold into quarters.

Top each plate of crêpes with some of the Stilton cheese and bacon, followed by a dusting of powdered sugar.

Serve immediately.

Fleur & Venture