Ingredients

1 cup all-purpose flour

1 cup blueberry kefir

1/4 cup whole milk (plus 2 tbsp)

1 tbsp cane sugar

2 eggs

3 tbsp unsalted butter (plus more for cooking the crepes)

Pinch of salt

Vanilla bean ice cream (for topping)

8 tbsp unsalted butter

1 orange zest

1 lemon zest

4 tbsp cane sugar

4 tbsp blueberry preserves

3/4 cup fresh orange juice

Pinch of cinnamon

1 tbsp fresh lemon juice

2 tbsp orange liqueur (optional)

Pinch of salt

Instructions

Step 1: Melt 3 tablespoons of unsalted butter in a small saucepan or microwave until fully melted.

Step 2: In a blender, combine the flour, pinch of salt, cane sugar, eggs, melted butter, blueberry kefir, and whole milk. Blend until the batter is smooth and well combined.

Step 3: Refrigerate the batter for 10 minutes to allow it to rest.

Step 4: Preheat an 8-inch nonstick pan over medium heat. Rub the surface lightly with butter before cooking.

Step 5: Using a 1/4 cup measure, pour batter into the pan and twirl it around to spread evenly into a thin layer.

Step 6: Cook the crepe for about 1 minute on each side until soft; avoid crisping the edges. Remove and repeat with remaining batter, adding butter as needed.

Step 7: Fold each crepe into a triangle shape and set aside.

Step 8: In a large skillet, combine 8 tablespoons of butter, orange juice, cane sugar, blueberry preserves, orange liqueur (if using), cinnamon, pinch of salt, and the zest of orange and lemon. Bring the mixture to a simmer and cook for about 10 minutes until it thickens slightly.

Step 9: Add the folded crepes to the skillet and gently coat them with the sauce.

Step 10: Serve the crepes warm, topped with extra orange zest, a sprinkle of cane sugar, more sauce, and a scoop of vanilla bean ice cream.

Tips & Variations

For a dairy-free version, substitute the kefir and milk with coconut milk and use coconut oil instead of butter.

Add a splash of Grand Marnier or Cointreau for a richer citrus flavor in the sauce.

To make the crepes extra tender, be sure not to overcook them and keep the edges soft.

If you don’t have kefir, buttermilk or plain yogurt thinned with a little milk works well as a substitute.

FAQs

Can I make the crepes ahead of time?

Yes, you can prepare the crepes a day in advance. Keep them wrapped in plastic wrap or wax paper to prevent drying out, and reheat gently before serving.

What if I don’t have blueberry kefir?

You can substitute blueberry kefir with plain kefir, buttermilk, or a mixture of yogurt and milk to maintain the tangy flavor and texture in the batter.