Quark's Uttaberry Crêpes

— Instructions —

1. Take the crêpe batter out of the refrigerator.
2. Grease a frying pan with oil or butter, and place over medium heat.
3. Dollup about three or four big spoonfuls of the batter into the pan.
4. Tilt the pan to evenly cover with a thin layer of batter.
5. Cook until the top of the crepe begins to look dry (about 1 minute).
6. Using a spatula, flip the crepe and cook briefly (about 30 seconds).
7. Use the spatula to place the cooked crêpe on a temporary plate, and repeat the process with the remaining batter.
8. Scoop two spoonfuls of the Cream Filling onto the diameter of each crêpe, and dot with fresh blueberries.
9. Roll each crêpe and place upside-down in a greased baking dish.
10. Bake until the filling has puffed (about 10 minutes).
11. Drizzle the Uttaberry Sauce over the crêpes.
12. Bake for an additional 3-4 minutes.
13. Sprinkle crêpes with powdered sugar and serve warm.

— Instructions —

1. In a large bowl, mix all ingredients.
2. After the batter has been thoroughly mixed, refrigerate for one hour minimum. While waiting, make Uttaberry Sauce and Cream Filling.

— Instructions —

1. In a saucepan, combine all ingredients except for blueberries and butter.
2. Cook and stir until the sauce has substantially thickened (about 5 minutes).
3. Add all but 1/4 cup of the blueberries and cook until the skin of the berries has burst (about 5 minutes).
4. Stir in butter and the last 1/4 cup of blueberries, allowing the butter to melt and mix into the sauce (about 1 minute).
5. Remove from heat and cover.

— Instructions —

1. In a large bowl, mix all ingredients until creamy and well-combined.

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— See Also —