Sunday, April 27, 2008

Easy Blueberry Sauce (with crepes)

Sunday brunch is fast becoming a tradition in our household. Today I added crepes into the mix. Son#1 has been asking for them every since I made dinner crepes and he was dismayed to see them not covered in some sweet fruit sauce. Now, I know I said that the dinner crepe recipe would not replace my sweet breakfast crepe recipe, but I lied. I upped the sugar to 1/4 cup, and cut the chickpea flour to a generous 1/3 cup. The end result is less delicate but far less finicky. Add this sauce for super tastiness.

- 2 cups frozen blueberries
- 1 cup water
- 3/4 cup sugar
- 2 tbsp cornstarch
- 2 tbsp lemon juice

1. Bring blueberries, 3/4 cup of the water, and sugar to bubbling in a saucepan. Dissolve cornstarch in remaining 1/4 cup of water and add to pan. Stirring constantly, bring back to bubbling and let thicken. Stir in lemon juice and serve.


Amanda said...

Vegan Dad-
I've had your blog on my Google Reader for some time now and it seems like every post you make gets tagged as "recipe to try." Any recipe I've made from your blog has been delicious and totally impressed the pants off my partner. High-five to you sir! And thanks, keep the awesome coming. :)

Jenn said...

Fabulous - I filled my crepes with the cashew ricotta recipe from VCon, minus the savory seasoning - and with sugar added - a little Grand Marnier would have been good in them too with fresh strawberries over top

springsandwells said...

I love crepes so much. When I went vegan, I thought that I would have to learn to live without crepes... and then I found the crepe recipe in VwaV. I was literally running around the house with joy. It was a good day.

These look really delicious!!