Ingredients

• 0.33 cups milk
• 3 tablespoons all-purpose flour
• 1 large egg
• 3 teaspoons unsalted butter , melted, divided
• 2 teaspoons white sugar
• 0.25 cups freshly squeezed orange juice
• 0.25 cups white sugar
• 3 pinches ground cinnamon , or to taste
• 1 teaspoon grated orange zest
• 1 cup fresh blueberries
• 0.5 cups whipped cream , or to taste

Instructions

1. 1 Whisk milk, flour, egg, 2 teaspoons melted butter, and 2 teaspoons sugar together in a bowl until smooth. Cover and refrigerate crepe batter for at least 30 minutes, or overnight.
2. 2 Heat an 8-inch saute pan over medium heat. Brush pan with 1 teaspoon melted butter. Pour in 1/4 cup crepe batter; immediately tilt the pan and swirl so the batter covers the entire bottom of the pan. Cook until crepe begins to bubble and the edges are turning brown, 1 to 2 minutes. Flip crepe and cook until the other side browns slightly, about 1 more minute. Remove to a plate and repeat to cook remaining 3 crepes.
3. 3 At the same time, place orange juice, 1/4 cup sugar, and cinnamon in a small saucepan; bring to a boil. Remove from heat and let cool for 5 minutes. Stir in orange zest.
4. 4 Fill each crepe with blueberries and whipped cream. Roll up and pour syrup over top.

Nutrition per serving