Norwegian Blueberry Breakfast Crepes

• 3 eggs
• 1 cup milk
• 1 1/2 tablespoons butter, melted
• 3/4 cup flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 3 tablespoons butter, approximately
• 1 1/2 cups fresh blueberries
• granulated sugar
• powdered sugar, sifted
• lemon wedge
• warm melted butter (optional)

1. Beat eggs well.
2. Beat in milk and butter.
3. Sift flour, measure, and sift again with sugar and salt into egg mixture.
4. Beat until smooth.
5. Heat a shallow 8-inch frying pan and butter well.
6. Pour in about 3 tbsp batter then turn and tilt pan so batter covers entire surface.
7. Cook until golden brown on both sides.
8. Sweeten blueberries to taste with sugar.
9. Spoon 3 tbsp of sweetened blueberries in centre of crepe; fold in half and lift to a heated plate; keep warm.
10. Repeat, buttering pan before cooking each crepe.
11. Serve about two filled crepes to each person.
12. Pass powdered sugar and lemon wedges and melted butter, if desired.

eggs, milk, butter, flour, sugar, salt, butter, fresh blueberries, sugar, powdered sugar, lemon wedge, butter

Taken from www.food.com/recipe/norwegian-blueberry-breakfast-crepes-424956 (may not work)