|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.
Calories 437 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 5.3 g26.7%
Trans Fat 0 g
Cholesterol 130.5 mg43.5%
Sodium 106.9 mg4.5%
Total Carbohydrates 72 g24%
Dietary Fiber 3.9 g15.7%
Sugars 33.2 g
Protein 11 g23%
Vitamin A 2.6% Vitamin C 43.2%
Calcium 1.4% Iron 3%
*Based on a 2000 Calorie diet