3/4 c. sifted flour
Pinch of salt
1 tbsp. sugar
1 tsp. freshly grated nutmeg
3 lg. eggs, lightly beaten
1/2 c. milk
1/2 c. bourbon (substitute with milk if you prefer)
8 tbsp. melted unsalted butter, divided
1 pt. wild blueberries, cleaned & dry
4 scoops of your favorite vanilla ice cream or frozen yogurt
Powdered sugar to dust for garnish
4 sprigs of mint for garnish

In a medium bowl combine the flour, salt, sugar and nutmeg. Slowly mix in the eggs. Add the milk and bourbon, mixing until smooth. Add 4 tablespoons of the melted butter. Allow the mix to stand at room temperature for about 15 minutes before cooking.

In a nonstick 8-inch pan, heat 1 tablespoon of the remaining butter over medium-high heat. Add 1/4 of the blueberries and cook for 1 minute to heat. Add about 1/4 of the crepe batter to cover the entire bottom of the pan. Cook until golden brown, about 2 minutes. Carefully turn over, making sure not to tear, and cook for another minute. Flip the crepe back over onto an oven-proof platter.

Don't worry about the loose berries; they will be on the inside of the crepe when presented. Keep warm in an oven on low heat and repeat the procedure to make three additional crepes.

TO SERVE: Place the crepe onto a large plate, smooth side down and rough side up. Spoon the ice cream in an oval shape across the center of the crepe. Roll the crepe around the ice cream to enclose. Transfer to the center of the serving plate, dust with powdered sugar, garnish with mint and serve immediately. Makes 4 servings.