Whole wheat crêpes with lemon and blueberry compote

Although they do not look healthy at first glance, these could easily become your 'everyday' pancakes, although they would also not look out of place on your Sunday brunch table. Are American pancakes more your thing? Then search for 'vegan oatmeal pancakes' on sweetlifenatural.com.

10 pieces
20 minutes + 30 minutes waiting time

Ingredients:
150 grams of whole wheat flour
½ tsp cinnamon
250 ml semi-skimmed or plant-based milk
½ lemon (waxed), grated into 1 tsp zest and squeezed into 1 tbsp juice
2 small eggs
Oil or butter for greasing
300 grams (frozen) blueberries
40 grams of Erythritol Powder + extra for serving

Preparation:
Sift the flour, cinnamon and a pinch of salt into a large bowl (you will have about 1 tablespoon of the membrane left over, which you will not use). Form a well in the center. Mix the milk, 125 ml of water and the lemon zest in another bowl.
Add the eggs to the flour and mix in the flour with a whisk or hand mixer on the lowest setting. Gradually add the milk mixture until a smooth batter forms. Let rest for 30 minutes.
Heat a pan over medium heat and lightly grease. Spoon ¾ ladleful of batter into the pan and tilt the pan until the bottom is covered with a thin layer of batter. When the bottom turns golden brown, turn the pancake over and repeat. Repeat with the rest of the batter. Keep the crepes warm under aluminum foil.
Bring the blueberries, lemon juice and 40 grams of Erythritol Powder to the boil in a saucepan. Simmer for 5-8 minutes until a compote forms and the berries just keep their shape. Spoon over the pancakes and sprinkle with extra Erythritol Powder.