Blueberry Crepes

Method

• Reserve crepes
• Combine cornstarch sugar replacement salt milk lemon juice and vanilla in saucepan
• Cook and stir over medium heat until slightly thickened; remove from heat
• Crush 1 cup of the blueberries and add to cream mixture
• Return to heat and cook and stir until thickened
• Cool
• Fold in remaining blueberries
• Divide evenly between crepes and fold or roll the crepes
• Top each with heaping 1 tblsp topping.