Blueberry Filling

Check our Lucky 32 Southern Kitchen Blog Post – Buckets of Blueberries, Crepes, Cakes and Edna Lewis

2 lbs of fresh blueberries (8 lbs)
2 tsp orange zest (8 tsp)
2 tsp lemon Zest (8 tsp)
2 tbsp juice from orange (½ cup)
½ cup granulated sugar (2 cups)
¼ cup corn starch (1 cup)

Mix berries, zest, and sugar in a small stock pot. Stir until ingredients are well mixed. Add juice and cook over medium heat until sauce just starts to bubble – approx. 10-15 minutes. Dissolve cornstarch in water. Reduce heat and add cornstarch slurry and blend well. Allow to cool before filling crepe shells.

Place 2 Tbsp filling in each crepe shell and roll up. Calculate three crepes per person and arrange in a casserole dish. Bake in 350 degree Fahrenheit oven until heated though and browned on the edges. Remove to serving plate and garnish with sprinkled powdered sugar and more fresh berries.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.