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Dessert
4 servings
15 minutes
20 minutes
Chef Tom Fraker
1/3 cup Organic Blue Agave Syrup
2 packages organic blueberries
1 tablespoon cornstarch
1/4 cup water
4 crepes
Powdered sugar as needed
In a small saucepan, bring the blueberries and the agave syrup to a boil stirring often. Reduce heat and simmer, stirring often, until the blueberries start to break down, about 10 minutes.
While simmering, smash most of the blueberries leaving some intact for texture. Whisk together the cornstarch and water and while stirring, add to the blueberries.
The sauce will thicken quickly. Cook, stirring constantly for about 1 minute. Remove from the heat.
Fold each crepe into quarters and place on 4 individual dessert plates. Spoon equal amounts of the sauce onto the center of each crepe. Dust with powdered sugar and serve. This sauce would also be great over vanilla ice cream or yogurt.
This sauce would also be great over vanilla ice cream or yogurt.
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