2 pts. blueberries
1/2 c. red wine
1/2 c. orange juice
1/4 c. red currant jelly
1 tbsp. arrow root
2 tbsp. cold water
12 dessert crepes
2 tbsp. cold water
Confectioners' sugar
Whipped cream or sour cream

Wash blueberries; put into bowl. Combine the wine, orange juice, and jelly; bring to boiling in small saucepan.

Dissolve arrowroot in cold water; add to boiling liquid. It will thicken immediately. Remove from heat. Combine sauce with blueberries.

Put 2 to 3 tablespoons blueberries in each crepe. Roll crepes; place in buttered dish. Dot with butter. Bake in preheated 400 degree oven 15 minutes. When removed from oven; dust crepes heavily with sifted confectioners' sugar. Serve with whipped or sour cream.

CREPE BATTER:

4 eggs
1 c. flour
2 tbsp. sugar
1 c. milk
1/4 c. water
1 tbsp. melted butter, cooled

Beat eggs in medium mixing bowl. Gradually add flour and sugar alternately with milk and water, beating until smooth. Beat in melted butter. Refrigerate batter at least one hour before use.