Blueberry Crêpes recipe

Ingredients List:

2 tablespoons of cornstarch.
2 tablespoons of granulated sugar replacement.
Dash of salt.
1 cup of skim milk.
1 tablespoon of lemon juice.
2 teaspoons of vanilla extract.
2 cups of fresh blueberries, rinsed.
12 rich crepes.
1 cup of low calorie whipped topping, prepared.

Directions:

In a saucepan, combine the cornstarch, sugar replacement, salt, milk, lemon juice and vanilla.

Cook and stir over medium heat until slightly thickened; then remove from heat.

Crush 1 cup of the blueberries and add to the cream mixture.

Return to heat, and cook and stir until thickened.

Allow to cool.

Fold in the other half of the blueberries.

Divide between the crêpes, then fold or roll.

Top each with whipped topping.

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