Preparing the Blueberry Topping
In a small saucepan over medium heat, combine 1 cup blueberries, 2 tablespoons sugar (or maple syrup), 1 tablespoon lemon juice, ¼ teaspoon ground cinnamon, and ¼ cup water. Stir gently and bring the mixture to a light simmer. As it cooks, the blueberries will begin to burst and release their juices. Let it simmer for about 5–8 minutes, stirring occasionally, until the sauce thickens slightly but still has some whole berries for texture. Once thickened, remove from heat and set aside to cool slightly—it will continue to thicken as it sits.
Mixing the Crepe Batter
In a mixing bowl, whisk together 1 cup all-purpose flour, ¼ teaspoon salt, and 1 tablespoon sugar. In a separate bowl, beat 2 large eggs, then add 1 cup milk, 1 ripe banana (mashed until smooth), and 1 teaspoon vanilla extract, whisking until fully combined. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to create a smooth, lump-free batter. Finally, stir in 2 tablespoons melted butter until incorporated. Let the batter rest for about 10–15 minutes to allow the flour to fully hydrate and the texture to smooth out.
Cooking the Crepes
Heat a nonstick skillet or crepe pan over medium heat and lightly coat it with a small amount of butter. Once the pan is hot, pour in about ¼ cup of batter, immediately swirling the pan to spread it into a thin, even layer. Cook for about 1–2 minutes, until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe and cook for another 30–60 seconds on the other side. Transfer to a plate and repeat with the remaining batter, adding a bit more butter to the pan as needed.
Assembling and Serving
To serve, place a crepe flat on a plate and spoon some of the warm blueberry topping down the center. Fold or roll the crepe as desired, then top with additional blueberry sauce. Serve immediately while warm, optionally finishing with a light dusting of powdered sugar or a dollop of whipped cream for added richness.
