Crespelle with Blueberry Compote Recipe

For the Crespelle:

1. Preheat oven 450.
2. Melt the butter.
3. Mix all the ingredients in a mixing bowl. Finish with the butter.
4. Coat an 8-inch nonstick saute pan with butter. Add the batter until it comes 2/3 of the way up the side of the pan and place in the oven. Bake for 15/20 minutes. It should resemble a pancake only a little softer.
5. When done flip out of the pan and serve with Blueberry Compote

For the Blueberry Compote:

1. Place the champagne, sugar, ginger, and zest half the lemon into a pot.
2. Cook the liquid into a syrup. Taste and adjust to your taste. Either add more sugar, lemon juice, or champagne.
3. Add the Blueberries and cook at a simmer for 1-2 minutes until the berries are tender.
4. Strain the juice from the berries and cool. Once cool combine the two back together.