1/8 C sugar
1/4 C freshly squeezed orange juice
Powdered sugar (optional for finishing)

Crepe Batter
1/2 C all purpose flour
2 eggs, lightly beaten
3/4 C milk
1 Tbs butter, melted
1 Tbs sugar
1/2 Tbs butter for pan

In a medium saucepan combine the 2 cups of blueberries, sugar and orange juice, and bring to a simmer over medium heat. Reduce heat to medium low and allow sauce to simmer gently for about 5 minutes, or until the blueberries have just started to break down and release most of their juices. Remove from heat and allow to cool for about 5 more minutes, until the sauce thickens slightly.


Meanwhile, combine the crepe ingredients in a bowl and whisk well. The consistency of the batter should be runny, but it will thicken slowly.  If it becomes too thick give it a splash or two of milk and re-whisk.


In a medium skillet, heat the 1/2 T butter and coat the entire pan with it.  I use a nonstick skillet for easy, but a regular skillet works as well, just make sure to keep it with a light coat of the butter to avoid sticking batter.  You can also purchase a crepe pan, but it isn't necessary. Using a ladle, slowly pour the batter-about a 1/4 C into the skillet until it covers the entire bottom. You may need to swirl the pan to coat the pan, or use the back of the ladel, but don't make them too thick. Cook over medium low heat until the edges become slightly dry, about 45 seconds. With a spatula, check to make sure the crepe is starting to turn a light golden brown on the bottom. If so, it's ready to flip onto the other side. Cook for about another 30 seconds or until the bottom side is barely golden brown. Transfer onto a plate and cover, so that the crepes stay moist and warm.  Makes 6-8 crepes.

Lastly, fill a crepe with the filling, wrap and sprinkle with powdered sugar.  Voila!


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