Salton, Inc CM5C - Manual (Page 22)

22
Blueberry Crepes
1 batch crepes (about 16)
2 cups vanilla pudding, prepared
1 cup heavy cream, whipped
1 ⁄
4
tsp nutmeg
Sauce
1 ⁄
2
cup sugar
1 TBL cornstarch
1 ⁄
4
cup water
1 ⁄
4
cup light corn syrup
2 tsp lemon juice
2 cups blueberries, fresh or frozen
Topping (Optional): Sour cream or additional whipped cream.
Combine filling ingredients. Place 2-3 heaping tablespoons of
mixture across center of each crepe, brown side out, and roll.
Place on serving plate. Top with sauce and, if desired, a spoonful
of sour cream or additional whipped cream.
To make sauce: Combine sugar and cornstarch in sauce pan, mix.
Stir in water, corn syrup and lemon juice until smooth. Stir in
blueberries. Cook, stirring constantly, until sauce comes to a boil
and is thickened. Refrigerate until cool.