Preparation
Wash the blueberries in plenty of water, squeeze out the orange juice and put both in a small saucepan. Bring to the boil and simmer for about ten minutes, stirring occasionally until it thickens. Set the jam aside while you prepare the crepe batter.
Put all the ingredients for the dough in a blender (first the liquid ingredients and then the solid ones) and blend until you have a homogeneous mass.
Cook the pasta in a medium-sized non-stick frying pan. If necessary, drizzle a little olive oil on the surface of the pan (so that it doesn't stick) and when it's hot, place a small portion of pasta (equivalent to a soup ladle) and spread it out. Leave to cook. When the surface of the batter in contact with the frying pan takes on a golden hue, turn the crepe over and let it cook on the other side. Repeat the same procedure until the batter is finished.
Serve the crepes with the jam and add orange zest to decorate and accentuate the flavor.
