Fresh blueberries and sugar folded in a thin crepe, topped with a little fresh-squeezed lemon juice, melted butter, and powdered sugar.
-By Carrie (Strommen) Lennie
1 cup milk
1 ½ Tbsp melted butter
¾ cup flour
1 Tbsp sugar
1/8 tsp salt
3 Tbsp butter
1 ½ cup fresh blueberries
Sifted powdered sugar
Warm melted butter (optional)
- Beat eggs well. Beat in milk and butter. Sift flour, measure and sift again with sugar and salt into egg mixture; beat until smooth.
- Heat a shallow frying pan (about 8”in diameter); butter well. Pour in about 3 Tbsp batter; turn and tilt pan so batter covers entire surface. Bake until golden brown on both sides.
- Spoon about 3 tablespoons of the blueberries, sweetened to taste with granulated sugar, fold crepe in half and lift to a heated plate; keep warm. Repeat, buttering pan before baking each crepe.
- Serve about 2 filled crepes to each person. Pass powdered sugar and lemon wedges and melted butter, if you wish. Makes 4 servings.