Lavender Crepes with Sour Cream, Blue Cheese and Blueberries

ingredients for 12 small crepes (adapted from Kitchen Stories)

• 120gr flour
• 1 egg
• 150ml evaporated light milk 
• 150ml water
• 1 Tbsp olive oil
• a pinch of salt
• 1 tsp vanilla extract
• 1-2 tsp dried lavender

more ingredients

• 200gr sour cream
• 150gr blue cheese
• 120gr fresh blueberries
• hazelnuts

instructions

In a bowl, add all ingredients for the crepes and whisk until smooth.
Heat a small frying pan and brush it with olive oil. Using a measuring cup, pour a small amount of batter in the pan. Move around the pan to spread the batter evenly and cook for 2-3 minutes. Turn with a spatula and cook the other side.

Put the crepes in a plate with parchment paper between each.

Serve crepes with 1-2 Tbsp of sour cream, crumbled blue cheese, fresh blueberries and chopped hazelnuts.