1 1/4 cups milk
2 tablespoons melted unsalted butter
1 cup sifted flour
Salt and white pepper
1 package fresh blueberries
½ cup granulated sugar
½ cup dry sherry
For crepes, combine the whole eggs, milk, butter, flour until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip cook until done. Remove from the pan For topping, put blueberries and sugar in non-stick pan on medium temperature. When blueberries begin to break down (about 5 minutes), add sherry (away from fire) and allow alcohol to cook out. Fold crepes into 1/4ths and top with blueberry mixture, sprinkle with powdered sugar.
.. created and performed by Chef Erik..