I have always loved the delicacy of crepes, and the sweet and savory memories they conjure up from my childhood. Come to find out, my husband is a huge fan as well. I realized how easy they were to make at home when we received a crepe maker as a wedding gift. The great thing about crepes is that they can be as versatile as you are. You can make them savory or sweet, and you can make them ahead for those busy nights.
I adapted the following recipe from the CucinoPro electric griddle and crepe maker recipe book. I used a crepe maker, but you can use any type of large griddle that you have on hand.
For the basic crepe batter you will need: 4 large eggs, 1 ½ cups of milk, 1 ½ cups of all-purpose flour, ¼ teaspoon of salt, and 2-3 tablespoons of butter.
You will combine the eggs and milk, and whisk them together. Then, in a separate bowl you will combine the flour and salt, and whisk them together. From here you will make a well in the center of your flour mixture and slowly pour the eggs/milk mixture into the bowl. As you are pouring whisk the sides of the flour mixture into the eggs/milk mixture. You want to pour slowly, so that you ensure full mixture of all ingredients without any clumps.
Once you have mixed both bowls together, continue to whisk until your mixture forms a smooth batter. You can now let your batter sit at room temperature for 30 minutes.
In a microwave-safe dish you will melt the butter. Then take a pastry brush and spread the melted butter onto your hot crepe maker or griddle.
Then pour the batter onto the crepe maker or griddle, and use a flat utensil (the crepe maker comes with a wooden utensil ideal for spreading the batter) to lightly spread the batter out. Don’t apply too much pressure to the batter, because you may break it.
After the bottom side of the crepe reaches a golden color, you can flip the crepe over until it too reaches the desired golden color. When both sides are done, you can add the berry filling. Once you add the berry filling you can either roll the crepe or fold it into quarters.
*If you are making the crepes for later use, cool the completed crepes on racks. Then stack the crepes in between sheets of waxed paper and place in a freezer tight bag. Then place in the freezer for later use.
For the berry sauce, you will need: 3 cups of fresh blackberries (you can use whatever berry you so desire), ½ cup sugar, ¼ cup of water (I used a little less water, because I added the lime ice cubes I froze a couple of months ago, 1 tablespoon of cornstarch, pinch of salt, and a teaspoon of butter. (I never said that this recipe was healthy).
First you will wash the blackberries, and ensure that you extracted all of the leaves. You will set one cup aside, and crush it in a blender or by hand. Slice the remainder two cups of berries and then set them aside.
Combine the crushed berries, sugar, water, lime cubes, cornstarch, and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils. Once the mixture starts to boil continue to stir it for one minute. (It should reach a beautiful deep-red color.) Then add the butter and fold in the sliced berries.
For the finishing touches, I added some uncooked berries, and a couple of mint leaves from my garden. I hope you enjoy!