Crêpes with Blueberry Balsamic Sauce & Vanilla Ice Cream

For the Blueberry Balsamic Sauce: 250g fresh blueberries (about 1 + 3/4 cup) (or frozen, thawed – see preparation notes above)¼ cup (50g) sugar2 tbsp (30ml) White Balsamic Vinegar (ie. Oliv White Balsamic)¼ of a lemon, juiced½ tsp vanilla extract Vanilla Ice Cream, for serving Method Prepare the crêpes first, see method here.

For the Blueberry Balsamic Sauce: Step 1 – Wash and drain the blueberries. Place them in a large non-stick pan (or large sauce pan) over low heat.

Add the sugar, White Balsamic, lemon juice and vanilla extract. Using a wooden spoon, gently stir so the blueberries are evenly coated. Bring to a gentle simmer (this takes about 8-10 minutes), stirring occasionally.

Step 2 – Using the back of the wooden spoon, the back of a fork or a potato masher, gently press the blueberries so they break apart. Continue to simmer on low, stirring occasionally (for about 5 minutes), until the sauce thickens and coats the back of a metal spoon. The sauce should be pourable, with chunks of blueberries still visible.

Step 3 - For serving, place one or two crêpes on each plate, top with a scoop of vanilla ice-cream and drizzle about 2-3 tablespoons (40-60g) of the Balsamic Blueberry sauce on top.