Crepes with Key Lime Custard and Blueberry Sauce

Ingredients

Blueberry Sauce:

• 1½ pints fresh blueberries
• ¼ c. water
• 1 tsp. key lime zest (about 3 key limes)
• 3 tbsp. key lime juice (same)
• ½ c. sugar

Crepes:

• 4 eggs
• 1½ c. milk
• ¾ c. water
• 2 c. flour
• 6 tbsp. melted butter, slightly cooled
• ¼ c. sugar
• 2 tsp. vanilla

Key Lime Filling:

• 1 - box instant vanilla pudding mix
• 1 c. milk
• 1 - 8 oz. container Cool Whip or whipped topping, thawed
• 3 tbsp. key lime juice (about 3 key limes)
• 1 tsp. key lime zest (same)

Directions

For Blueberry Sauce:

1. In a medium pot, combine all ingredients and cook on medium-high heat, bringing it to a boil.
2. Reduce heat to low, and simmer for 10-12 minutes.
3. Remove from heat, and allow to cool. It will thicken slightly as it cools.

For Crepes:

1. In a large bowl, combine all ingredients and whisk vigorously until smooth.
2. In a large saucepan over medium heat, pour about ⅓-1/2 c. batter, covering the entire bottom of the pan in a thin layer.
3. Cook for about 2-3 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
4. Remove crepe from pan, and continue making crepes with remaining batter.

For Key Lime Filling:

1. In a large bowl, combine vanilla pudding mix and milk. Whisk until smooth.
2. Fold in whipped topping, key lime juice, and key lime zest.
3. To serve, spoon or pipe the filling evenly across the diameter of the crepes, and roll them into 1-2 inch tubes.
4. Spoon about 3 tablespoons of blueberry sauce over top. 

Found on thegoldlininggirl.com