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1
To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl.
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2
In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter.
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3
Slowly whisk the egg mixture into the flour mixture until smooth.
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4
In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat.
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5
Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat.
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6
Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute.
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7
Repeat with remaining batter.
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8
Keep the crepes warm while preparing the rest of the dessert.
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9
To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy.
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10
Whisk in the lemon juice and set aside.
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11
To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended.
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12
Whisk in the milk and cook over low heat until almost boiling, then remove from the heat.
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13
In a small bowl, whisk together the egg yolk and vanilla until well blended.
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14
Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg.
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15
Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine.
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16
Cook over low heat until the sauce begins to thicken (do not boil).
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17
Let the sauce cool slightly while assembling the crepes.
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18
To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up.
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19
Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top.
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20
Sprinkle with confectioners' sugar and serve.
