9
Combine the butter, blueberries, sugar, cornstarch and lemon juice in a small
pot over medium-high heat.
Bring up to a low boil and stir gently until the berries break down and release
their juice. The consistency should remain a bit chunky.
As it cools down slightly, it will thicken up a bit.
STRAWBERRY SAUCE
3 cups fresh strawberries
½ cup sugar
½ cup water
1 tablespoon cornstarch
Dash salt
1 teaspoon butter
Wash and hull strawberries; crush 1 cup. Slice remainder and set aside.
Combine crushed berries, sugar, water, cornstarch and salt.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute. Add butter and fold in sliced berries.
Consider spreading on fruit jams and marmalades such as Apricot, Blackberry
or Raspberry.
TIPS FOR MAKING CREPES
KEEPING CREPES WARM
If you want to serve crepes warm without baking, broiling or frying them, cover
the stack of crepes as they are made using a cover made of foil.
FREEZING OR REFRIGERATING CREPES
Crepes will keep up to a month in the freezer or a week in the refrigerator.
Stack a batch on a sheet or foil or waxed paper, then insert into a large plastic
food storage bag and twist and fasten opening, pressing out as much air as
possible. To use the crepes, allow the crepes to warm up to room temperature.
They will peel apart with a gentle pull. If you are in a hurry, the stack can be
warmed by covering them with foil in a flat pan in a low oven.
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