CREPES:
1 cup flour
1/2 cup yellow cornmeal
pinch of salt
1 1/2 cup milk
2 eggs
vegetable oil

Combine flour, cornmeal and salt. Stir in milk and eggs. Whisk until smooth. Batter should be thin and soupy. Using a slightly oiled skillet or crepe pan, heat over medium heat. Measure out scant 1/4 cup of batter and pour into hot skillet, tilting pan to coat bottom evenly. Cook until top is dull and underside is delicately browned. Turn and cook second side, about 15 seconds. Remove to a square of waxed paper. Stir batter and re-oil pan if necessary. Repeat cooking procedure until all crepes are cooked.

FILLING:
2 lbs. Maple Sausage
1/4 cup minced shallots
1/2 cup fresh blueberry vinegar
1/4 chicken stock
1/2 cup whipping cream
1 tbsp. finely minced tomato

Cook sausage in pan. Remove and slice then return to pan. Add shallots. Add fresh blueberries. Remove mixture from pan leaving 1/2 drippings from pan. Add blueberry vinegar, cram am tomato. Reduce down. Fill crepes with sausage mixture and spoon sauce over. Crepes may be placed in glass baking dish and heated.