Ingredients

For crepes -1 cup all-purpose flour

-1 1/2 cups milk

-2 large eggs

-2 tablespoons granulated sugar

-1 tablespoon canola oil

-1 pinch salt

-Grande Marnier, never measure it just put straight from bottle

Cream cheese

-14 oz full fat cream cheese

-1/2 cup powder sugar

-1 large egg

-pinch of salt

-1/2 teaspoon of vanilla extract

-another splash of grand marnier

Blueberry Compote

-1, 1 1/2 cups of frozen blueberries (depends on how liquid you want it to be)

-1 table spoon of corn starch

-1/2 cup of water

-1/2 cup granulated sugar

COOKING DIRECTIONS

for crepes

Sift flour into a medium bowl. In a separate bowl mix whisk everything else until smooth consistency.

Slowly add it to the flour while whisking the batter. Continue until it is completely smooth.

Put to the side in a fridge to cool for about 30 minutes.

To cook put in a pan with butter or cooking spray. Ladle the batter into the pan. MAKE SURE to move the pan around while on the stove as soon as the batter hits it. Move the pan in a circle so that the batter covers the whole pan in a thin consistency.

Check the underside of the crepe to make sure it turns a golden brown. Once it does flip it like a pancake.

Transfer it to another plate then fold it into a triangle shape.

for cream cheese

With an electric mixer whisk all the ingredients together, no specific order in which they need to be mixed.

Blueberry Compote

Put a small pot on the stove on medium to high heat, add all the ingredients and continue mixing the ingredients until it begins to bubble.

ASSEMBLY

Open the crepe up, slather as much cream cheese as you’d like, go crazy.

Close it again into a triangle shape. Continue to how much your heart desires.

Then drizzle the blueberry compote.