Meringue Crepes With Blueberry Custard Filling
|Evaporated skim milk||1 Cup (16 tbs)|
|Granulated sugar||4 Teaspoon|
|Lemon juice||1 Teaspoon|
|Blueberries||2 Cup (32 tbs)|
In 1-quart saucepan combine milk, egg yolks, and 1 tablespoon sugar; cook over low heat, stirring constantly, until slightly thickened and bubbles form around sides of mixture.
In cup or small bowl dissolve cornstarch in lemon juice; gradually stir into milk mixture and cook, stirring constantly, until thick.
Remove from heat and fold in blueberries; let cool.
Spoon 1/8 of custard onto center of each crepe and fold sides over filling to enclose; arrange crepes, seam-side down, in an 8 x 8 x 2-inch baking pan.
In small bowl, using electric mixer on high speed, beat egg whites until soft peaks form; add remaining teaspoon sugar and continue beating until stiff peaks form.
Fill pastry bag with egg whites and pipe an equal amount over each crepe (if pastry bag is not available, spoon egg whites over crepes); top each with a reserved blueberry and broil until meringue is lightly browned, 10 to 15 seconds.