Preparation / Directions:
In 1 quart saucepan combine milk, egg yolks, and 1 tablespoon sugar; cook over low heat, stirring constantly, until slightly thickened and bubbles form around sides of mixture. In cup or small bowl dissolve cornstarch in lemon juice; gradually stir into milk mixture and cook, stirring constantly, until thick. Remove from heat and fold in blueberries; let cool.
Spoon 1/8 of custard onto center of each crepe and fold sides over fillint to enclose; arrange creapes, seam side down, in a 8 x 8 x 2 inch baking pan. In small bowl, using electic mixer on high speed, beat egg whites utnil soft peaks form; add remaining teaspoon sugar and pipe an equal amount over each crepe. (if pastry bag is not available, spoon egg whites over crepes) ; top each with a reserved blueberry and broil until meringue is lightly browned, 10 to 15 seconds. Serve immediately.
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