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Vegetarian • 15 mins to make • Makes 20 crepes

Produce

1 cup Blueberries, fresh
2 tsp Lemon, zest

Refrigerated

2 cups Almond milk
3 Eggs, large

Condiments

5/8 cup Splenda

Baking & Spices

1 tsp Almond extract
1 cup Cornmeal
1 cup Flour
1 Ricotta filling
1/2 tsp Salt
1 tsp Vanilla

Dairy

2 cups Ricotta cheese
Katrina Smith
Katrina Smith • 2 years ago

The Life & Loves of Grumpy's Honeybunch: Cornmeal Crepes with Ricotta Blueberry Filling and Family Celebrations

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