GETTING READY

1. In a large bowl sift the flour and salt, make a well in the center and add the eggs and melted butter.

2. Pour the milk in slowly and whisk constantly.

3. Add the vanilla and cinnamon and whisk until smooth.

4. Cover and let it rest for 10 minutes at room temperature.

MAKING

5. In the meantime add 1 cup of blueberries and the sugar in a medium sauce pan. Place it over medium low heat

6. Add lemon juice, stir and let the sugar dissolve and let the blueberries burst let it slow simmer for 5 minutes.

7. Add the remaining blueberries and vanilla stir turn off the heat and let it cool.

8. In a bowl combine the mascarpone cheese with 2 tablespoon of the blueberries syrup, keep it aside.

9. Preheat an 8 inch skillet on medium high, add ½ teaspoon of melted butter and let the butter melt and spread it all over the pan.

10. Pour ¼ cup of batter into the skillet tilting the skillet around in a circular motion until the batter covers the bottom.

11. Cook the crepe on each side for about 2 to 3 minutes or until the sides are light golden brown, stack the cooked crepes on a plate.

12. Spread the mascarpone filling on the crepe, roll the crepes and keep it on a serving plate.

13. Spread the blueberries syrup over the rolled crepes, garnish it with whipped cream.

SERVING

14. Serve the crepes along with a nice hot cup of coffee.

NOTE

For the whole wheat crepes use 3/4 cup of whole wheat flour instead of all purpose flour and follow the same procedure and spread some nutella and add some slices of banana, roll and serve.