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1
Melt the butter in the microwave.
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2
and take the blueberries out of the freezer to bring to room temperature.
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3
Mix the flour and cocoa powder.
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4
In a separate bowl, beat the egg and add the granulated sugar and half the milk, in that order.
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5
Add the powdered ingredients from Step 1 and mix well.
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6
Add the rest of the milk, melted butter, and vanilla oil.
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7
Mix well.
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8
Refrigerate and let the batter rest for at least 1 hour.
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9
Heat a frying pan and spread just a small amount of oil (not listed).
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10
Fill 2/3 of a ladle with the batter and pour into a circular shape into the frying pan.
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11
When the edges are cooked, flip over and cook the other side.
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12
Remove from pan.
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13
Add jam to the heavy cream and whip until soft peaks form.
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14
Spread about 1 tablespoon of the cream from Step 6 onto the crepe and scatter about 6 blueberries on top.
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15
Place another crepe on top and spread more cream from Step 6, add another 6 blueberries.
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16
Repeat these steps in order until all of the crepes are used.
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17
Cover with plastic wrap and refrigerate for about 30 minutes.
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18
Cut the crepe cake and arrange the remaining blueberries and cream on a plate.
