Em's Crepes with Homemade Blueberry Syrup

Hey, Em, Thanks for your crepe recipe in the Wall Cookbook. We had them this morning and they are awesome. I found them easily by going to Word on my laptop, loading the cookbook and searching for "crepe". It's on page 16. Took a couple of seconds. If any of you don't have a digital copy of the cookbook, let me know and I'll send you one.

Homemade Blueberry Syrup
Blueberries are in season and pretty cheap. We been buying some each week lately and had some older ones that weren't ruined but wouldn't have tasted so hot eating raw. So I cooked them up (about a pint's worth) on the stove on medium heat, added a couple tablespoons of water and sugar and stirred once in awhile and then we added a teaspoon or so of corn starch to thicken it up. Here's how you do that: once the blueberries are boiling you add the teaspoon of corn starch to a tablespoon of or so of water and stir til it makes, what your mother calls, a "slurry". Add the "slurry" to the cooking blueberries and let the juices thicken, a minute or so. You can add more corn starch slurry if the 1 teaspoon isn't enough. When the blueberries are done, start frying up your crepes and serve with your warm blueberry syrup. Hard to beat. We served this with Emilie's crepes and they were soooo good. We also fried up some ham and a couple of eggs. Oh, yeah. You can also do this same technique with apples, strawberries and raspberries.

This is your faaaather.