1/3 cup oat flour (I grind my own, but you can buy it already ground)
1/3 white rice flour
1 tablespoon maple syrup
1 tablespoon arrowroot powder (or cornstarch)
2/3 cup milk
*butter for pan
FOR THE RICOTTA CREAM
1/2 cup ricotta (I prefer whole milk)
1 tbsp fresh lemon juice
1-2 tablespoons coconut sugar (depending on your tastes)
1/4 cup whipping cream
1/4 cup Bonne Maman Wild Blueberry Preserves
1 tablespoon fresh lemon rind
1 cup blueberries
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Mix all the ingredients, in order, in a bowl until there are no clumps.
Evenly heat pan with just enough butter to cover the crepe pan surface. Using a measuring cup or ladle, pour about 1/3 cup of batter into the pan. Rotate crepe pan until there is a thin even layer of batter. Cook on medium heat until the crepe easily releases onto spatula
Flip. Cook on the other side.
In a blender, blend all the ingredients until smooth. (Can be prepared the night before and stored in the refrigerator)
Spread Bonne Maman Wild Blueberry Preserves onto the crepe. Add about 1/4 cup blueberries. Add a ribbon of the ricotta cream. Fold or roll as desired.
Top with grated lemon rind and a healthy layer of powdered sugar. Add a spoonful of preserves on the side for dipping