Crepe with Blueberries and Banana Sauce

Here's something nice for a weekend breakfast. Crepes is a great accompaniment with seasonal fresh fruits. Aha! I could whip up a sauce with bananas and blueberries to serve with it.Yummy!

Ingredients: (makes about 10)

4 eggs, beaten

2 cups milk

1 cup flour

1 oz. sugar (optional)

1 oz. melted unsalted butter

Sauce:

½ cup blueberries

2 bananas, sliced

1 tsp. chopped fresh mint

3 Tbsp. brown sugar

4 Tbsp. water

1 tsp. cornstarch, mixed with a little water

Method:

1. In a large bowl mix eggs, milk, butter, and flour together. Blend to a smooth consistency and without lumps. Cover and set aside in the refrigerator. This allows the flour to expand and air bubbles to collapse. If the mixture is too thick, add a little more milk if neccessary.

2. In a small saucepan, melt sugar and water over medium heat. Add in fruits and mint and simmer for 5 minutes. Stir in the cornstarch to slightly thicken the sauce. Add more honey if needed.

3. Heat a crepe pan or a non-stick shallow pan with a little butter. Using a small soup ladle, pour batter on to pan to form a thin layer. Cook over medium heat till one side is slightly crisp and turn over to cook the other side. Remove and fold into a triangular shape and keep warm. Repeat the method until all the batter is finished.

4. Serve with blueberries and bananas sauce on top.