Blueberry Crepes


2 pts. blueberries
1/2 c. red wine
1/2 c. orange juice
1/4 c. red currant jelly
1 tbsp. arrow root
2 tbsp. cold water
12 dessert crepes*
2 tbsp. cold water
Confectioners’ sugar
Whipped cream or sour cream

Wash blueberries; put into bowl. Combine the wine, orange juice, and jelly; bring to boiling in small saucepan. Dissolve arrowroot in cold water; add to boiling liquid. It will thicken immediately. Remove from heat. Combine sauce with blueberries. Put 2 to 3 tablespoons blueberries in each crepe. Roll crepes; place in buttered dish. Dot with butter. Bake in preheated 400 degree oven 15 minutes. When removed from oven; dust crepes heavily with sifted confectioners’ sugar. Serve with whipped or sour cream.


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