Sweet Lemon Crepes with Blueberry Compote

Instructions:

Heat oven to 350 degrees. In a blender, combine eggs, milk, sugar, vanilla, cinnamon, flour, and butter until smooth. Let batter stand for 10 to 15 minutes, letting air bubbles rise to top. In a 7-inch crepe pan (or nonstick skillet), over medium-high heat, melt a thin layer of butter to coat the bottom. Add just enough batter to coat the pan. Cook about 1 minute, or until lightly browned on the bottom; then flip and cook other side about 1 minute. Remove to a plate to cool, and continue with the rest of the batter. (You may stack crepes.)

In a food processor, combine cream cheese, egg, sugar, lemon zest, and juice until smooth. Spoon 2 tablespoons of filling in the center of each crepe and roll up. Place crepes, seam-side down, in a single layer in a greased baking dish and bake 20 minutes (or until fully warmed through). Serve with the blueberry compote on top.

Instructions:

In a medium saucepan over medium-high heat, combine blueberries, water, sugar, lemon zest, and cinnamon; simmer until they form a syrup. In a separate bowl, combine cornstarch with 1 tablespoon cold water. Whisk in to blueberries and cook about 2 minutes.