This simple recipe is a great way to really taste the fresh fruits of your garden or local market. Although my recommendations for fruit serving sizes are on the low side, there is no limit to how "fat" you can make your crepe.
Makes 6 to 8 large crepes
For Crepes:
1 cup all-purpose flour
1/2 cup water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter
2 tablespoons sugar
Butter, for coating the pan
For Filling:
1 to 3 cups raspberries
1 to 3 cups blackberries
In a blender or food processor, combine all of crepe ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 30 minutes to an hour, allowing the bubbles to subside so the crepes will be less likely to tear during cooking.
Heat a 10- or 12-inch nonstick pan. Add butter to coat. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly; no batter should be left pooling. Cook for 30 seconds, or until small bubbles begin to appear on the surface. Firmly shake the pan to loosen the crepe. Use a spatula to flip the crepe. Cook for another 10 seconds and remove to a plate or cutting board. Repeat with the remaining batter and stack the crepes to allow them to cool slightly.
To fill, add the raspberries and blackberries in the center of the crepe. Roll one of the sides until a cylinder is formed, or fold in half twice to form a small triangle. Add a scoop of vanilla ice cream, if desired.
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