Pancakes with custard and blueberries

Ingredients:

Crepes

• 1 and 1/4 cups premium flour
• 1 tbsp. sugar
• Zest of 1/2 lemon
• A pinch of salt
• 1 and 1/4 cups milk
• 1 egg
• 2 tbsp (30 g) butter, melted

Blueberry sauce

• 2/3 cup blueberry jam
• Juice of 1/2 lemon

Custard

• 2 tablespoons of sugar
• 2 tsp cornstarch
• A pinch of salt
• 3/4 cup milk
• 1 egg yolk
• 1 tsp vanilla extract
• 3 tablespoons powdered sugar

Preparation:

1. CrepesPlace the flour, sugar, lemon zest, and salt in one bowl. In another bowl, whisk together the milk, eggs, and 1 tablespoon of melted butter. Combine the mixtures until you have a smooth, lump-free dough.
2. In a heavy-bottomed cast-iron skillet over medium heat, melt a little butter. Pour in the batter and spread it out using a circular motion.
   
   Fry the pancakes for about 1-2 minutes, then flip and fry the other side for half as long, about 30 seconds or 1 minute. Keep the pancakes warm while you make the sauce.
3. To make blueberry sauceHeat the blueberry jam in a small saucepan over low heat or in the microwave. Stir in the lemon juice; set aside.
4. Make custardIn a small saucepan, whisk together the sugar, cornstarch, and salt in the milk and bring to a near boil. Immediately remove from heat and stir until the sugar dissolves.
   
   In a small bowl, whisk together the egg yolk and vanilla extract, then add a couple of tablespoons of hot milk to warm the yolk.
   
   Now stir the yolk into the hot milk to make a simmer. Place the saucepan over low heat and simmer until thickened.
5. Spread the custard cream in the center of each crepe and roll it up. Arrange the crepes on a dessert plate. Top with a tablespoon of sauce and sprinkle with powdered sugar. Serve.