Sweet Cornmeal Crepes with Fresh Blueberries

• 1 cup all-purpose flour
• 1 cup yellow or white cornmeal
• 1/2 cup sugar
• 2 Tbs. grated lemon zest
• 1/2 tsp. salt
• 3 large eggs, lightly beaten
• 2 cups low-fat milk
• 1 tsp. vanilla extract
• 3 cups fresh blueberries
• 8 oz. blueberry jam

1. Whisk together flour, cornmeal, sugar, lemon zest, and salt in bowl.
2. Whisk in eggs; mixture will be shaggy.
3. Whisk in milk 1/2 cup at a time until batter is smooth.
4. Whisk in vanilla.
5. Cover, and chill 30 minutes, or overnight.
6. Place blueberries in bowl.
7. Bring jam and 1 cup water to a boil in saucepan.
8. Simmer 1 minute.
9. Cool 5 minutes, then fold jam into berries.
10. Preheat oven to 200F, if serving right away.
11. Whisk 1/4 cup water into batter to thin.
12. Lightly grease 9-inch nonstick skillet with canola oil.
13. Heat skillet over medium-high heat.
14. Pour 1/4 cup batter into hot skillet, lifting and turning pan to swirl batter so that it coats bottom of pan.
15. Cook 1 to 2 minutes, or until edges begin to brown and center is dry.
16. Flip, and cook 30 seconds to 1 minute more.
17. Transfer crepe to plate, and place in warm oven.
18. Repeat with remaining batter.
19. To serve: Place 1 crepe on plate, and fill with 2 Tbs.
20. filling.
21. Fold sides of crepe over filling.
22. Repeat with second crepe and filling.
23. Drizzle 2 Tbs.
24. filling over both crepes.

flour, sugar, lemon zest, salt, eggs, lowfat milk, vanilla extract, fresh blueberries, blueberry jam

Taken from www.vegetariantimes.com/recipe/sweet-cornmeal-cr-ecirc-pes-with-fresh-blueberries/ (may not work)