Crepes with Blackberry


For crepes:
2 cups milk
1 Tablespoons sugar
¼ teaspoon salt
2/3 cup butter
½ cup buckwheat flour
¼ cup All Purpose flour
3 eggs
1 teaspoon vanilla

For drunken blackberries:
1 cup sugar
¼ cup water
½ cup of your favorite spirit (I like to use Cointreau or brandy; red wine or sake work well also)
4 pints blackberries
Pinch of salt


To prepare crepes:
1. Melt butter and allow to cool.

2. Place all crepe ingredients in a stand mixer or a blender (put the wet ingredients in first if you choose to use a blender). Mix until very smooth, add melted butter and transfer to a bowl to rest for at least 30 minutes. You can make your crepe batter the day before; crepes always turn out better when the batter can relax first.

3. Butter a non-stick crepe pan or saute pan and allow to heat over medium low until hot to the touch. Ladle two ounces of batter into your pan and swirl to coat the entire pan. Cook until set on the first side and flip the crepe using a spatula. Cook for another 30 seconds or so until the crepe is set all the way through.

4. Repeat this process for all of your crepe batter. Fold the crepes into triangles and cover with drunken blackberries (directions below) and a dollop of whipped cream or creme fraiche!

To prepare blackberries:
1. Combine sugar and water in a saute pan with high enough sides to hold all your berries. Bring to a boil and allow to cook without stirring until mixture just starts to caramelize.

2. While the sugar is still very blonde, add your spirit of choice and stir to incorporate.

3. Allow this mixture to boil together for a couple minutes. Add your berries and the salt, stirring to coat the berries in the thick sugar. Let cook for 10 minutes or so, stirring frequently until the berries become 'jammy.' The easiest way to test to see if they are ready is to take a dab of the juice from your pot and drop it on a plate, allow to cool for a minute or so and feel it between your fingers. You're looking for a nice sticky sugar but it shouldn't feel like you've glued your fingers together. (If it does feel too stiff, just add a little more booze to the mix!)

4. Cool berries in the fridge and use to garnish crepes.

Serving Size:
Chef Laura Pyles
Pastry Chef, Revel