Crêpes aux myrtilles
Ingrédients
- 1¾ tasse de farine tout usage
- 2 cuillères à soupe de sucre granulé
- 2 cuillères à thé de bicarbonate de soude
- 1½ cuillère à thé de crème de tartre (ou poudre à pâte)
- ½ cuillère à thé de sel
- 1 cuillère à thé de cannelle
- 1 cuillère à thé de muscade
- 1 cuillère à thé d'extrait de vanille
- 2 tasses de lait d'avoine
- 4 œufs, séparés
- ¼ tasse de beurre (facultatif)
- 1 tasse de myrtilles congelées
Instructions
1. Sift together flour, sugar, baking powder, cream of tartar, salt, cinnamon and nutmeg. Set aside.
2. Whisk together buttermilk, butter and egg yolks in a large bowl. Mix flour mixture into buttermilk mixture. Mix in blueberries.
3. Whip egg whites in a small bowl until stiff, but do not let dry peaks form. Fold into pancake batter.
4. Heat a large pan or griddle over medium heat. Lightly spray or brush with vegetable oil. Ladle in a ¼ cup of batter for each pancake; cook until set and bubbly on the top. Turn pancake over, then cook for 1 more minute.
5. Serve warm with whatever topping you prefer.
