Blueberry & Orange Crêpes

Melt the 3 tbsp of butter. Add the flour, pinch of salt, sugar, eggs, melted butter, kefir and milk to a blender. Blend until smooth. Refrigerate the batter for 10 min.

Preheat an 8 in nonstick pan. Rub it with butter. On medium heat, add in the batter using a 1/4 cup measure. Twirl the pan as shown in the video to spread out the batter. Cook for 1 min per side. Make sure they are soft and edges don’t crisp up.  Fold the crepes into triangles.

Add the butter, orange juice, sugar, preserves, orange liquor, cinnamon, lemon juice, salt, orange and lemon zest to a large skillet. Bring up a simmer, let it go for about 10 min or until it thickens slightly. Add in the crêpes to the pan and coat in the sauce. Serve with more orange zest, cane sugar, more of the sauce and ice cream.