Lemon Blueberry Crepes
For Crepes:
1 1/4 cups flour
1 tbsp. sugar
1/2 lemon, zested
pinch salt
1 1/4 cups rice milk
1 Ener-G egg replacer
1 tbsp. margarine, melted

For Filling:
2/3 cup blueberry jam/preserves
1/2 lemon, juiced

For Custard Sauce:
2 tbsp. sugar
2 tsp. cornstarch or arrowroot
pinch salt
3/4 cup rice milk
1 Ener-G egg yolk (1 1/2 tsp. powder with 1 tbsp. water)
1 tsp. vanilla
For Crepes: Whisk flour, sugar, lemon zest, and salt in a medium bowl.  In a measuring cup, whisk together rice milk, egg replacer, and mararine.  Slowly whisk wet into dry until smooth.  In a small heavy saute pan, spray with nonstick spray and heat over medium.  Pour in about 3 tbsp. of batter and tilt to spread into a circle.  Cook for 1-2 minutes per side.  Repeat with remaining batter.

For Filling:  Microwave jam until warm and syrupy.  Whisk in lemon juice and set aside.

For Custard Sauce:  In a small sauce pan, whisk the sugar, cornstarch, and salt together until well blended.  Whisk in the rice milk and cook over low heat until almost boiling, then remove from heat.  In a small bowl, whisk together enerG egg yolk and vanilla until well blended.  Add a couple tbsp. of the hot rice milk mixture to the egg yolk mixture to temper.  Add resulting mixture to the rest of the warm milk in the pan, whisking to combine.  Cook over low heat until the sauce begins to thicken.

To Assemble:  Spread a couple tbsp. of the blueberry filling in a line down the center of each crepe and roll up.  Spoon a few tbsp. of the custard sauce on each crepe.  Serve.
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, and Tree Nut