Vegan Washington Blueberry Citrus Crepes 
By Jana, winner of our 2020 Kids’ Blueberry Recipe Contest

(serves 2)

Ingredients:
For Crepes:
1 cup all-purpose flour (or equal amount of gluten free flour if gluten free)
2 Tbsp sugar
2 Tbsp vegan butter, melted
1 1/2 tsp vanilla extract
1/4 tsp salt
1 1/4 cup soy milk
1 tsp baking powder
1/2 tsp apple cider vinegar

For Blueberry Citrus Compote:
1 cup Washington blueberries
1 tsp orange juice
1 inch of lemongrass (tasty if you have it, just use 1 tsp lemon juice if you can’t find it)
2 Tbsp sugar
Pinch of salt

Toppings: fresh mint, powdered sugar, blueberries, cashew yogurt, maple syrup, etc

Directions:
1. In a blender, add all the crepe ingredients and blend until smooth, about 10 seconds
2. Allow to rest at least 30 minutes
3. In a medium saucepan, combine all the compote ingredients, and cook over medium heat until blueberries have broken down, and mixture has reduced and become syrupy, about 10 minutes, remove lemongrass (if using), and allow to cool
4. Heat a large nonstick pan over medium heat and apply thin layer of oil, wiping the excess with a paper towel
5. Add a ladle-full (about 1/3 cup) amount of batter into the pan and immediately swirl the pan to spread the batter around the pan
6. Cook for 2 minutes, or until the bottom is golden brown
7. Flip the crepe over with a rubber spatula and cook for another minute
8. Fold the crepe in half, then in half again, and repeat with the rest of the crepe batter
9. Pour a generous amount of blueberry compote over the crepes and garnish with fresh mint, powdered sugar, blueberries, or any other toppings