Blueberry Crepes

• 3 eggs
• 1 1/2 cup milk
• 1 cup flour
• 1/4 tsp salt
• 2 tbsp sugar

Combine eggs and milk.

Add flour, salt and sugar.

Beat until smooth.

Pour 1/4 cup of batter into hot greased skillet, tilting skillet so batter covers surface.

Turn crepes when surface looks dry.

Spoon blueberry glaze (see recipe below) across center of each crepe.

Roll up as for jelly roll.

Sprinkle crepes with icing sugar or top with whipped cream.

Makes approx. 15 crepes.

Kustermans' Blueberry Glaze

• 1 cup sugar
• 2 Tbsp. Cornstarch
• 1 cup water
• 1/2 tsp. cinnamon
• 1/4 cup Kustermans' blueberries
• 1 tbsp. lemon juice
• 2 cups Kustermans' blueberries

Mix sugar and cornstarch. Blend well.

Add water, cinnamon and 1/4 cup of Kustermans' blueberries

Place over medium heat and cook, stirring until thickened

Add lemon juice and the 2 cups of Kustermans' blueberries