Crepes with Blueberry filling

Wow.  This has got to be one of my favorite recipes for a lazy morning.  Even plain crepes with a dusting of powdered sugar is amazing, but this blueberry filling is to die for.  I also fill crepes with nutella and banana slices, vanilla pudding and fresh fruit or just fresh fruit.  Yummmmmm!

Basic Dessert Crepes:
1 1/2 c milk
2 tbls veg oil
3 eggs
1 1/2 c flour
1 tbls sugar
1/8 tsp salt
1/2 tsp lemon peel

Put all ingredients in order into a blender.  Cover and blend on low speed until smooth.  Batter may be used immediately or held in a covered container in fridge for up to 3 days.  Cook in a crepe pan (or omelet pan) over med heat.  I like to spray my pan with pam or crisco nonstick spray in between crepes.  It takes about 1-2 minutes per side to be cooked through.


Blueberry crepe filling:
8 oz cream cheese
8 oz sour cream
1/4 c sugar
1/2 tsp vanilla
2 tsp lemon juice
1/2 tsp lemon peel
4 c blueberries (fresh or frozen)
2/3 c sugar
1 1/3 c cold water
2 tbls cornstarch

1. Preheat oven to 325 degrees. Blend cream cheese, sour cream, sugar, vanilla and lemon peel until smooth.
2. Spoon in center of crepe.  Fold crepe in half and roll. Place crepe in glass baking dish.
3. Place blueberries in saucepan over low heat.  Blend sugar, water, cornstarch and lemon juice.  Add to blueberries.  Cook on low heat until sauce is thickened.  Spoon over filled crepes and bake until heated thoroughly.  (you can also put this in a skillet on the stove and cook on low to heat through.  I tend to make enough for the whole family and once and then warm in the oven.)