Arrowroot Crepes with Blueberry Compote
I’ve been extra hungry recently, which has led to a some strong desires and fast creativity in the kitchen. And I’ve been making arrowroot crepes a lot because whatever you’re craving can go in!
I had some sour cream left over from this crazy apple cider loaf cake I made the other day, and I had a bag of blueberries in the freezer begging to be used. So I decided on a compote, but I didn’t want a lot of sugar. Luckily I found this recipe from Make Thyme For Health which is super easy:
– Heat your blueberries in a pot with lemon juice and vanilla (I did about 2 cups of blueberries and maybe a tablespoon of lemon juice and a small splash of vanilla – all according to taste!)
– Bring to boil and let simmer for 15 minutes
– Let sit to cool and thicken – and voila!
I used my old standby recipe for arrowroot crepes, although Now I omit the baking soda since you don’t need it and it’s easy to overdo.