Blueberry Crepes

2 pints blueberries
1/2 cup red wine
1/2 cup orange juice
1/4 cup red currant jelly
1 tablespoons arrow root
2 tablespoons cold water
12 dessert crepes*
2 tablespoons cold water
Confectioners' sugar
Whipped cream or sour cream


Preheat oven at 400° degrees F. Wash blueberries; put into bowl. Combine the wine, orange
juice, and jelly; bring to boiling in small saucepan. Dissolve arrowroot in cold water; add to boiling
liquid. It will thicken immediately. Remove from heat. Combine sauce with blueberries. Put 2-3
tablespoons blueberries in each crepe. Roll crepes; place in buttered dish. Dot with butter. Bake
for 15 minutes. When removed from oven; dust crepes heavily with sifted confectioners' sugar.
Serve with whipped or sour cream.

Crepe Batter:
4 eggs
1 cup flour
2 tablespoons sugar
1 cup milk
1/4 cup water
1 tablespoons melted butter, cooled

Beat eggs in medium mixing bowl. Gradually add flour and sugar alternately with milk and water,
beating until smooth. Beat in melted butter. Refrigerate batter at least one hour before use.