Crepes Materials:

• 8 eggs
• 2 tbsp. flavorless oil
• Pinch of salt
• 2 tbsp. sugar

Blueberry Spread Materials:

• 1 pint blueberries washed
• 1/4 cup sugar
• 1 tbsp. potato starch (or corn starch)
• Juice of 1/2 lemon

Process:

1. In a small soup pot add in the washed blueberries, sugar, lemon juice and potato starch. Stir well and bring the mixture to a boil while stirring often.
2. Turn the heat down to a simmer and cook for about 15 minutes so that the berries can soften and pop, and so the mixture can thicken.
3. Remove from heat and set aside. As it sits it will thicken further.
4. In a medium sized mixing bowl add in the eggs, vegetable oil, salt and sugar. Mix well enough to be able to pour the eggs in a thin layer on a pan (just like you would a crepe).
5. In a shallow skillet add in just a bit of vegetable oil (some non-stick pans don’t even need it) and pour in a thin layer of the egg. Amounts will vary depending on skillet size.
6. Flip once they are cooked on one side and bubbles begin to form.
7. Cook on the other side for another 30-60 seconds and place on a clean plate.
8. Taking one crepe at a time shmear on some blueberry mixture and fold the crepe like a flute.
9. Plate and ENJOY!