Blueberry Lemon Crêpes with Custard Sauce

These crêpes are filled with a super easy-to-make custard, and topped with a blueberry sauce. They boast delicious seasonal flavours, and make for a great weekend breakfast or dessert.

1 recipe Dessert Crêpes

Blueberry Filling:
2/3 cup blueberry jam or preserves
½ lemon, freshly juiced

Custard Sauce:
2 Tbsp. raw sugar
2 tsp. cornstarch
pinch sea salt
¾ cup milk
1 egg yolk
1 tsp. pure vanilla extract

Garnish:
3 Tbsp. confectioners' sugar

Warm the crêpes while preparing the filling and sauce.

For the Blueberry Filling:
Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice, freshly squeezed and set aside.

For the Custard Sauce:
In a small saucepan, whisk the sugar, cornstarch and sea salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of Tbsp. of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crêpes.

Assembly:  
Spread some of the blueberry filling in a line down the center of each crêpe and roll up. Spoon a few Tbsp. of the custard sauce on each dessert plate and lay 2 crêpes on top. Sprinkle with confectioner's' sugar and serve.

Makes 4 servings.