Blueberry Crepes
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INGREDIENTS 2 boxes blueberries
1/2 cup red wine
1/2 cup orange juice
4 tablespoons red currant jelly
1 tablespoon arrowrootWash the blueberries and put them in a bowl. Combine the wine, orange juice and red currant jelly. Bring to the boiling point in a small saucepan. Dissolve 1 tablespoon arrowroot in 2 tablespoons cold water and add to the boiling liquid. It will thicken immediately. Remove from the heat and combine the sauce with the blueberries.
Put 2 to 3 tablespoons in each crepe. Roll the crepes and place in a buttered ovenproof dish. Dot the crepes with butter and bake in a preheated 400 degree oven. Cook for 15 minutes.
When they are removed from the oven, dust the crepes heavily with sifted confectioners' sugar. Serve with whipped or sour cream.