Once every blue moon...okay...maybe every couple years or so...I pull out a decadent recipe to bake for family for a treat.  Well, Easter seemed like treat time.  Lisa and Carl came to dinner.  I asked Lisa what she wanted for dessert.  "Crepes!" was the reply.  LOL!  I'd served them crepes the last time they were here.  I love crepes.  We all do.  But I don't have a crepe pan so these can be time consuming to make.  This time I decided to make my very modified (aka original) dessert for them...Blueberry Crepes.

Crepes:

1 c. milk
2 tbsp. butter
2 well beaten eggs
1/2 c. sifted all-purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
dash mace (or nutmeg)

Heat milk & butter to just below boiling. Do not boil! Cool slightly. Combine with everything else but milk. Then beat milk into mixture. Pour 1/4 c. into a 10" fry pan that has oil in it heated to medium. Swirl around as you pour it in so it coats the bottom of the pan thinly. Cook for about 1 minute and turn. Should be golden brown on the bottom. Repeat till batter is all used. Makes about 6-8 crepes.

Custard filling:

3/4 c. sugar
1/2 c flour
2 c. milk
4 beaten eggs
2 tbsp. butter
1 tsp. vanilla

Mix up sugar and flour in a saucepan. Add milk and stir. Cook over low heat till thick. Stir constantly. Add eggs and cook over low heat 2 minutes. Remove from heat and add butter and vanilla. Fill the crepes.

Blueberry Sauce

1/3 c. sugar
1/4 tsp. salt
1 tbsp. lemon juice
2 tbsp. Amaretto OR 1 tsp. almond flavouring
1 1/2 tbsp. flour
3/4 c. boiling water
1 c. blueberries
2 tsp. softened unsalted butter

Combine sugar, flour and salt in saucepan. Add hot water in a stream, stirring constantly. Add lemon juice and bring mixture to boil over medium heat, stirring. Add blueberries and simmer 2-5 minutes till thick. Remove pan from heat and add flavouring and butter. Pour over the crepes.

Toast slivered almonds for 4-5 minutes at 350 F until slightly browned. Sprinkle over top blueberry sauce.

NOTE: This can also be made with a Raspberry Sauce...the way we originally had them. Raspberry Sauce: 1 10 oz. pkg. frozen raspberries, 1/4 c. sugar, 2 tbsp. cornstarch. Cook till thick and clear and pour over crepes.

This dish takes me 2 hours to make from start to finish! Primarily because of the crepes. I find I have to double the crepe recipe to get enough to fill a 9 x 13" pan (10-12 crepes). I wreck a few crepes at the beginning. I suspect if I had a crepe pan things would be different. But I don't.

I find these crepes so rich that one is really enough.  I allot two for each person.  But if you eat two you'll be stuffed.

Enjoy!