Blueberry Crepes

Ingredients for crepes: (Around 6 servings)

60 ml flour
5 ml sugar
1 ml cinnamon (optional)
½ egg
45 ml milk
30 ml water
1 ml vanilla extract
15 ml melted margarine

Ingredients for filling:
250 ml frozen blueberries
15 ml sugar
1 ml lemon extract
7 ml corn-starch
10 ml water

Method:
for crepes:
1. In a medium mixing bowl, combine flour, sugar and cinnamon (optional).
2. In a small mixing bowl, whisk egg until frothy. Then mix in the milk, water, vanilla extract and melted margarine.
3. Gradually add the liquid ingredients to the dry ingredients while stirring with a whisk. Mix until smooth and lump free.
4. Heat a small pan on medium-high heat. Lightly coat with cooking spray.
5. Spoon about 30 ml of the batter into the centre of the pan and swirl to spread evenly. Cook for 1 min, or until golden and flip. Cook for another 15-30 seconds and remove to the baking sheet. Lay them out flat to cool.
6. Continue until all the batter is gone.

For filling:
1. In a saucepan, heat blueberries, sugar, and lemon extract over lowmedium heat for about 10 minutes or until the berries start to release their juices. Stir frequently.
2. Once there is a lot of juice, mix the cornstarch and water together and stir into the blueberry mixture. Bring to a boil on high heat then reduce the heat and simmer for 2-3 minutes until thickened. Set aside to cool.

For assembly:
Place a spoonful of blueberry compote along the crepe and roll. You can lightly dust with powdered sugar.