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Your brain is your greatest resource—use it by design to help you learn how to stay healthier and younger for longer!

—Arlene R. Taylor PhD

I like crêpes. Period. No, actually I love crêpes. Most likely that comes from the French ancestors in my maternal line. At any rate, since blueberries are my favorite fruit, I enjoy berry crêpes or mixed-berry crêpes. When I serve brunch for family and friends, I often make a savory crepe (Taylor’s Spinach-Mushroom Crêpe) for a first course, and finish off with these Berry-Berry Crêpes. It’s a taste-treat for me!

Yield: 10 servings (serving size: 1 filled crêpe)

Crêpe Ingredients

10 made-ahead crêpes or a package of ten pre-made 9-inch French crêpes 

  • 3 cups fresh or frozen unsweetened berries
  • 1 cup unsweetened berry juice
  • 2 Tbsp corn starch
  • 1 Tbsp lemon juice or 1 tsp lemon zest
  • 1 Tbsp sweetener, if you want sweeter crêpes
  • Real maple syrup 

Preparation

Place ¾ cup berry juice in a sauce pan and bring to a slow boil.

Mix corn starch in the remaining ¼ cup berry juice until smooth and then add slowly to pan of berry juice, stirring constantly until thickened. Add sweetener if desired. Add the berries and the lemon yuice or zest. Turn heat to low and heat through, stirring periodically.

Spread out crêpes and place spoonfuls of the mixture on each (across the center from side-to-side) until all mixture is divided among the 10 crêpes.

Roll very gently. Place on a platter or on individual plates.

Serving

You can top with a few fresh berries, if desired, or a dribble of real maple syrup.  

 

 

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