Directions

For Batter: Whisk all batter ingredients together in a bowl until smooth. Strain through a fine mesh sieve to remove any lumps. Let stand for at least 15 min, or cover and refrigerate for up to 8 hours.

Melt a little of the 2 Tbsp butter in a crepe pan or small frying pan over med high heat and cook until butter smells nutty and just starts fo brown. Pour in a small ladelful (3 tbsp) of batter and quickly tilt pan to coat bottom evenly. Cook just until batter is set and golden on bottom, then flip and cook on second side for another min or two. Repeat to make 8 crepes. brushing pan with more butter as needed. Stack cooked crepes on a plate if not using at once, let cool, cover with plastic wrap, and let stand for up to 2 hours or refrigerate for up to 12 hours.

For filling:
combine raspberries and sugar in a saucepan and cook over med heat, stirring, until sugar is dissolved. Reduce heat to maintain a simmer, stir in brandy mixture, and cook, stirring until slightly thickened. Stir in lemon juice. Strain through a fine mesh sieve. If not serving crepes at once, let sauce cool, cover and refrigerate for up to 5 days.

To serve, bring sauce to a simmer and add 2 cups mixed fruits. Return to a simmer, then remove from heat. Reheat crepes in microwave for 30 seconds or in low open covered with foil for 10 minutes. (If crepes have been chilled, reheat for 1 minute in microwave or 15 min in 350 F oven).

Spoon filling into each crepe and fold into quarters. Serve at once.

Makes 8 crepes – 4 servings
182 Cal