Blueberry Crepes 

Ingredients 
Crepe:

60 ml flour
5 ml sugar
1 ml cinnamon (optional)
½ egg
45 ml milk
30 ml water
1 ml vanilla extract
15 ml melted margarine

Filling:

250 ml frozen blueberries
15 ml sugar
1 ml lemon extract
7 ml corn-starch
10 ml water

Directions

1. In a medium mixing bowl, combine flour, sugar and cinnamon (optional).
2. In a small mixing bowl, whisk egg until frothy. Then mix in the milk, water, vanilla extract and melted margarine.
3. Gradually add liquid ingredients to the dry ingredients while stirring with a whisk. Mix until smooth and lump free.
4. Heat a small pan on medium-high heat. Lightly coat with cooking spray.
5. Spoon about 30 ml of the batter into the centre of the pan and swirl to spread evenly. Cook for 1 min, or until golden and flip. Cook for another 15-30 seconds and remove to baking sheet. 
6. Continue until all the batter is gone. 


Filling

1. In a saucepan, heat blueberries, sugar, and lemon extract over low-medium heat for about 10 minutes or until the berries start to release their juices. Stir frequently. 
2. Once there is a lot of juice, mix the cornstarch and water together and stir into the blueberry mixture. Bring to a boil on high heat then reduce the heat and simmer for 2-3 minutes until thickened. Set aside to cool.