Preparation:
Makes about 3 cups
1. Mix together sugar, salt, cornstarch, water and lemon juice in a saucepan; stir until dissolved.
2. Add blueberries; bring to a boil, stirring occasionally.
3. Cook only until clear and slightly thickened, 1 or 2 minutes. If frozen berries are used, cook a little longer or until berries are soft. (Overcooking cornstarch will thin instead of thicken; mixture thickens as it cools.)
4. Chill sauce thoroughly before filling crepes. |
