For the crepes, melt the butter first by microwaving it for about 30 seconds. In one medium-sized bowl, incorporate all the ingredients for the batter (as indicated above) and whisk.  Store the batter in a mason jar and cover it with lid.  Refrigerate overnight and use for the next day.

For the fruit sauce, put your pan over a medium flame and add the butter and blueberries. Toss the blueberries in butter continually until they turn dark blue in shade.

As the blueberries achieve the dark shade of blue, add salt and the vanilla extract.

Now, temporarily remove the pan from the flame and add the whisky and let it sizzle a bit before returning the pan onto the flame.

Cook until the sauce thickens but be sure that the blueberries do not get all soggy.

Homemade thin crepes served with curd cream, fruits and berries in black and white plates. Healthy beautiful breakfast concept.

blueberry cheesecake on a gray concrete