Lemon Curd & Blueberry Crepe

This is a crepe that was on the menu at one of the best crepe places I've been to; Flip Happy in Austin, TX.  I happened to have some lemon curd left over from my triple lemon cupcakes so I decided to give this a try.   The slightly tangy lemon curd paired with the sweet blueberries are a perfect combination.  Enjoy and keep entering the contest below for a few more days!

Lemon Curd & Blueberry Crepe
Ingredients
Crepes made from Basic Crepe Batter
1 tablespoon of lemon curd (per crepe)
2 tablespoons of blueberries (per crepe)
1 teaspoons of powdered sugar (per crepe)
Step by Step
1. When crepe is almost completely cooked, but still in pan on the heat, spread 1 tablespoon of lemon curd on to crepe.
2.  Slide crepe off of heat and fold into a pie shape.
3.  Top with blueberries and powdered sugar and serve.
4.  If making more than one, keep crepe with lemon curd filling in the oven on 200 degrees.  Remove  crepes from the oven when all are finished and top with blueberries and powdered sugar.