Blueberry Lemon Curd Crepes

1: In a small saucepan, add 1 cup of blueberries, maple syrup, lemon juice, water, and vanilla. Over medium heat, simmer for 10 minutes, stirring often.

2: Add the remaining blueberries and cook for an additional 5 minutes, stirring often.

3: Remove from heat and let cool until it reaches a thick jam consistency.

4: In a medium saucepan, fill with water and bring to a low simmer.

5: In a heatproof metal bowl, combine egg yolks and sugar. Whisk until pale yellow, about 1 minute.

6: Add lemon zest and juice to the egg yolk mixture and whisk until smooth.

7: Place the bowl over the simmering water without letting it touch the water. Cook while whisking continuously until the curd thickens and coats the back of a spoon, about 8 minutes.

8: Remove from heat and whisk in butter, a tablespoon at a time.

9: Pour the mixture into a new bowl and press plastic wrap on the surface. Refrigerate until cold, at least 2 hours.

10: To prepare crepes, beat eggs, egg yolks, and sugar together in a bowl.

11: Add whole milk, lemon zest, flour, and melted butter to the mixture and whisk until combined.

12: Spray a nonstick skillet and pour in the crepe batter. Cook until golden, then flip.