Combine all crepe ingredients together: flour, melted butter, milk, egg. Whisk until well combined into a batter.
Heat a medium to large pan on low heat. Grease with butter until melted and covering the pan. Ladle 2-3 tablespoon of batter into the pan and swirl until it forms a think pancake covering the base of the pan.
Cook each crepe for a minute and flip. Cook another 30 seconds for the other side. Transfer to a plate.
Continue until you finish the batter.
For the sugar free topping, in another pan, start with the blueberries, add the Natvia and lemon juice into it.
Simmer until reduced into jam like consistency. Remove from heat and let cool for 5 minutes.
Top the crepes with blueberry topping and fresh strawberry.
Optional: dust with Natvia Icing Mix. Enjoy!
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