Begin by making your lemon curd Whisk together  1/2 Cup fresh lemon juice 2 tsp finely grated fresh lemon zest 1/2 Cup sugar 3 large eggs  in a 2-quart heavy saucepan

Stir in  6 Tbs butter (cut into small bits) and cook over moderately low heat, whisking frequently until curd is thick enough to hold the marks of the whisk When the first bubble appears on surface, about 6 minutes; remove from heat immediately Transfer lemon curd to a covered bowl and chill until cold, at least 1 hour

To make the blueberry sauce In a saucepan put in 4 Cups fresh or frozen blueberries 1/2 Cup pure, organic Maple Syrup Make a slurry of 1/4 Cup water with 2-3 TBS cornstarch and add to the sauce

Cook the berries until they boil  Stir it on a low boil for about a minute until the cornstarch turns clear and the sauce thickens Remove from heat and cool to room temperature

To make the crepes In a blender mix together 1 1/2 Cups flour 1 Tbs pure, organic maple syrup 1/2 tsp. baking powder 1/2 tsp. salt 2 Cups milk 2 eggs 1/2 tsp. vanilla 2 Tbs melted coconut oil

Pour 1/4 Cup of the batter into the center of a heated non stick 8 inch frying pan with just a teeny bit of coconut oil or butter melted in the pan Immediately pick up the pan and swirl the batter so it covers the bottom of the pan evenly and return to burner

Let cook briefly until the edges firm and lighten Flip the crepe over with a spatula Cook very quickly until just done and remove to a serving plate  Repeat until the batter is gone

For serving fill the crepe with a dollop of lemon curd and a scoop of the blueberry sauce Top with homemade whipped cream and fresh fruit if desired

Enjoy! Click the link for full recipe and tutorial