Crepes with Raspberry Sauce

By garciamoss

Ingredients

• 1 1/4 cups all-purpose flour
• a pinch of salt
• 1 egg
• 1 1/4 cups milk
• 2 Tablespoons sugar
• 2 Tablespoons melted butter, plus 2-3 teaspoons for coating the pan
• Raspberry Sauce
• 1 1/2 cups fresh raspberries
• sugar
• Crepes assembling
• 2 cups mixed fresh blueberries and raspberries
• sugar

Details

Adapted from citronlimette.com

Preparation

Step 1

In a blender, blend all ingredients for 5 seconds, or until smooth. Stir down and repeat, if necessary.
Cover and refrigerate few hours.
Gently stir the batter. Heat a nonstick crepe pan over medium-high heat until hot.
Add a little butter and pour 2-3 Tablespoons of batter, tilting and rotating the pan to coat the surface.
Cook until lightly browned on the edges, flip the crepes and cook the other side for 15 seconds.
Repeat with remaining batter.

Raspberry Sauce:
Place the berries in a blender and purée. Push the purée through a sieve; discard the seeds. Sweeten to taste with 1-2 teaspoons sugar.
In a medium bowl, toss the fresh berries with sugar to taste.
Spoon some sauce on each plates. Place a crepe on the plate, place a spoonful of berries and fold over. Repeat with the remaining crepes.
Add some chocolate sauce if desired.