|Red wine||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Red currant jelly||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
|Confectioner's sugar||2 Tablespoon|
|Whipped cream/Sour cream||1 Tablespoon|
Wash the blueberries and put them in a bowl.
Combine the wine, orange juice, and red currant jelly.
Bring to the boiling point , in a small saucepan.
Dissolve 1 tablespoon arrowroot in 2 tablespoons cold water and add to the boiling liquid.
It will thicken immediately.
Remove from the heat and combine the sauce with the blueberries.
Put 2 to 3 tablespoons blueberries in each crepe.
Roll the crepes and place in a buttered oven-proof dish.
Dot the crepes with butter and bake in a preheated 400Â° oven.
Cook for 15 minutes.
When they are removed from the oven, dust the crepes heavily with sifted confectioner's sugar.
Serve with whipped or sour cream.