Blueberry Sauce for Crepes
How to make blueberry sauce for crepes
- 60 ml sugar
- 15 ml cornstarch
- 45 ml water
- 250 ml blueberries
In a small saucepan on low-medium heat mix together water and cornstarch.
Stir in water. The mixture should bubble and thicken within a few minutes.
Add in blueberries. Cook until the sauce thickens and is heated throughout. It can take longer to cook the sauce if the berries are frozen.
Serve immediately on crepes. Store in the fridge for up to 2-3 days.