Directions

• In a bowl, whisk eggs, milk, sugar and salt. Add flour; beat until
• smooth. Melt 1 teaspoon butter in an 8-in. nonstick skillet. Pour 2
• tablespoons bater into center of skillet; lift and turn pan to cover
• bottom. Cook until lightly browned; turn and brown the other side.
• Remove to a wire rack. Repeat with remaining batter, adding butter
• to skillet as needed. When cool, stack crepes with waxed paper or
• paper towels in between.
• For filling, combine sugar and flour in a heavy saucepan; stir in
• cream until smooth. Cook and stir over medium-high heat until
• thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Stir 1/2 cup hot mixture into eggs; return all to pan. Cook and stir
• over low heat for 2-3 minutes or until mixture thickens slightly (do
• not boil). Stir in butter, vanilla and nutmeg. Cool for 15 minutes.
• Cover and refrigerate. Fold lilacs into filling just before
• assembling crepes.
• For syrup, combine sugar, cornstarch and water in a saucepan until
• smooth. Cook and stir over medium heat for 1 minute. Add lilacs and
• blueberries; cook and stir for 2 minutes. Strain syrup, discarding
• lilacs and blueberries (do not press flowers or fruit. Spoon syrup
• onto plates. Fill crepes with cream filling; roll up. Place crepes
• over syrup. Garnish with Candied Lilacs. Yield: 16 crepes.