This is a decadent breakfast or summer dessert. Don’t get discouraged if the first couple of crepes don’t turn out. With little practice, you’ll be making them like a pro!
1 cup all purpose flour
1 tbsp. sugar
1/4 tsp. salt
1 1/4 cups milk
1/3 cup heavy cream
1 tsp. vanilla
3 cups mixed berries
1/2 cup sugar
juice of 1/2 lemon
To make crepe batter, put all the ingredients in a blender and blend for about 20 seconds, until smooth. Let rest for at least an hour.
Make a berry coulis (sauce) by putting the 1/2 cup sugar, 1/4 cup water and 1 1/2 cups of the berries in a sauce pan. Bring to a simmer, stirring often. Allow to cook for about 20 minutes, until slightly thickened. Remove from heat and pour mixture through a fine strainer over a bowl to collect the juices. Save berries in strainer for another use, or discard.
To cook the crepes, whiz the batter in blender for a few seconds. Heat an 8 1/2” crepe pan or non-stick flat bottom skillet over medium heat and brush with oil or butter. Ladle a little crepe batter in the pan and swirl the pan so the bottom is covered with batter. Cook crepe for one minute. Using a spatula, carefully turn the crepe and cook the other side for 30-40 seconds. Remove and keep on parchment paper. Cook remaining crepes. Stack crepes between parchment paper until ready to assemble. (They will stick together if you don’t)
To serve, place a crepe on a plate and place some fresh berries and coulis in center. Fold over the crepe and serve with more coulis and whipped cream, if desired.