Crêpes aux myrtilles (Bilberry Crêpes) is a traditional French recipe for a classic dessert or breakfast dish of pancakes in which wild bilberries are mixed into the base batter before frying. The full recipe is presented here and I hope you enjoy this classic French version of: Bilberry Crêpes (Crêpes aux myrtilles).
Combine the flour, cornflour, baking powder, salt and lemon peel in a bowl. Meanwhile beat the eggs well then add the milk and groundnut oil and beat again. Beat this mixture into the flour mix to make a smooth batter (this should be firm and only just liquid). If the batter is a little stiff add more milk. Set the batter aside to rest for 60 minutes.
When ready to cook, wash the fruit and stir into the batter. Heat a non-stick frying pan or skillet until quite hot then add a small amount of butter. Take a ladle of the batter and pour into the pan to form pancakes about 10cm in diameter and 3mm thick. Allow to brown for about 2 minutes on one side then turn over and cook on the other side. Place in the oven to keep warm as you cook the remaining batter.
Serve hot, scattered with a mix of caster sugar and vanilla sugar.
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