Blueberry Crepes

Combine cornstarch, granulated sugar, and a pinch of salt in a saucepan. Add skim milk gradually, stirring to create a smooth mixture without lumps.

Heat the mixture over medium heat, stirring constantly until it thickens into a custard-like sauce, approximately 3–4 minutes. The sauce should coat the back of a spoon.

Remove the saucepan from heat and stir in lemon juice and vanilla extract, blending well to combine.

Fold the rinsed fresh blueberries gently into the warm custard sauce, reserving a small handful for garnish if desired.

Warm the crepes briefly by placing them in a 300°F oven for 2 minutes or by holding them over a flame just until pliable.

Lay each crepe flat on a clean work surface and spoon 2–3 tablespoons of the blueberry custard filling onto the lower third of the crepe.

Fold the crepe in half, then in half again to create a triangle, or roll it loosely around the filling.

Arrange the filled crepes on serving plates, placing 2–3 crepes per plate in an overlapping pattern.

Top each plate with a dollop of lo-calories whipped topping and garnish with reserved fresh blueberries and a light dusting of sugar if desired. Serve immediately while the crepes are still warm.