sweet cornmeal crepes w/ fresh blueberries

whisk together:
1 cup all purpose flour
1 cup cornmeal
1/2 cup sugar
2 Tbs lemon zest
1/2 tsp salt

whisk in:
3 large eggs, lightly beaten
2 cups lowfat milk
1 tsp vanilla

cover and chill 30 minutes, or overnight

place:
3 cups fresh blueberries
in bowl

bring:
8 oz blueberry jam
1 cup water
to a boil
simmer 1 minute. cool 5 minutes. fold jam into the berries.

preheat oven to 200 degrees if serving right away
whisk:
1/4 cup water
into batter to thin
lightly great 9" nonstick skillet with canola oil. heat skillet over medium high heat

pour 1/4 cup batter into hot skillet, lifting and turn pan to swirl batter to coat bottom of pan
cook 1-2 minutes til edges begin to brown and center is dry
flip and cook 30 seconds-1 minute more
transfer crepe to a plate and place in warm oven
continue making crepes with remaining batter

to serve:
place crepe on a plate and fill w/ 2 Tbs filling
fold sides of crepe over filling
repeat w/ a second crepe
drizzle 2 Tbs filling over both crepes