Lemon Blueberry Crepes

Gather the crepe ingredients - * Milk * Flour * Eggs * Butter * Sugar * Lemon juice * Lemon zest * Vanilla extract

- Add all of the crepe ingredients to a blender and blend for 30  seconds.   - Scrape down the sides of the blender and blend for another 30  seconds.

Place the crepe batter in the fridge to rest for 1 hour.  While the crepe batter chills, make the blueberry compote.

Gather the compote ingredients - * Blueberries * Fresh lemon juice * Sugar * Cornstarch * Water

– Add the blueberries, sugar, and lemon juice to a  small saucepan set over medium heat.  Cook, for about 5-7 minutes. – In  a small bowl, stir together the water and cornstarch.  Add it to the blueberries and cook them for another 2-3 minutes. – Remove the compote from the heat and set it aside to cool to room temperature.

– Heat a large nonstick pan over medium heat.  Grease the pan with  butter. – Add  1/4 cup of batter to the center of the pan and swirl the pan to spread  the batter to the edges. – Cook until the edges begin to brown.  Then flip the crepe and cook for an additional 1-2 minutes.

– Repeat until all of the crepes have been cooked. – To serve, spread the blueberry compote inside of the crepes and fold or roll them to close.

Full recipe at mildlymeandering.com