Blueberry Crepe Recipe-2

Instructions: 1. In a large bowl, combine the low-gluten flour, eggs, milk, and sugar. Whisk thoroughly until you have a smooth batter with no lumps. Let it rest for about 15-30 minutes. 2. In a small pot, slightly heat the blueberries. Add lemon juice and brown sugar. While heating, use a spatula to crush the blueberries and cook until the sauce thickens slightly. Remove from heat. 3. Lightly grease a frying pan with butter (not included in the recipe's ingredient quantities) over medium-low heat. Pour in an appropriate amount of batter and quickly swirl the pan to spread the batter evenly over the bottom. 4. Once the edges of the crepe start to lift and the surface is set, carefully flip it over and cook for a few more seconds. Remove the crepe from the pan. 5. Spread the cooked blueberry sauce onto the crepe, fold it in half or roll it up, and enjoy your delicious blueberry crepe.