It’s blackberry season here in the Pacific Northwest! Hooray! When you return from berry picking with purple fingers and a few scratches, and you’re looking for a quick recipe that makes the most of your toil, this is just the ticket.
Ingredients
Crêpes
- 1 cup All-Purpose Flour
- 1-1/2 cups Whole Milk
- 2 Large Eggs
- 2 tbsp. Vegetable Oil
- 1/4 tsp. Salt
Filling
- 4 cups Fresh Blackberries
- 1 cup White Sugar
- 2 tbsp. Corn Starch
- 2 tbsp. Butter
- Powdered Sugar to garnish
Directions
- Preheat oven to warming temperature (170 – 180 degrees) and insert a heat-proof plate.
- Lightly oil a skillet with rounded sides* and place over medium heat.
- In a large bowl or stand mixer, blend together flour, milk, eggs, oil, and salt until completely combined and smooth.
- Pour a little less than 1/4 cup of batter into hot, oiled skillet.
- Immediately lift skillet and tilt in a circular motion to distribute batter as widely, thinly, and evenly as possible across the bottom of the pan.
- Return the skillet to the heat.
- When the top of the batter is no longer shiny throughout, carefully insert a thin spatula underneath and flip.
- Cook for an additional minute, and then turn crêpe out onto warm plate in the oven.
- Repeat steps 4 through 8 until all the batter is cooked. (Makes 8 – 10, depending upon the size of your pan and how skillful you are at swirling the batter.)
- Rinse blackberries, and place in a medium-sized sauce pan over medium heat.
- In a small bowl, combine sugar and corn starch.
- Add corn starch mixture to blackberries and stir to combine.
- Cook and stir frequently until blackberry mixture thickens.
- Remove blackberry mixture from heat and add butter in small clumps.
- Stir until butter is melted and well combined.
- Assemble crêpes by spooning a generous scoop of blackberry filling in a long strip onto each crêpe, and folding the sides of the crêpe over the filling.
- Sprinkle with powdered sugar and serve immediately.
*A 10-inch or larger, light-weight, non-stick pan works great for this. Unless you fancy a sprained wrist, you definitely don’t want to use a heavy cast-iron skillet as you will be lifting the pan and swirling the batter to distribute it evenly.
Sneaky Trick: Wiping the warming skillet with a paper towel to evenly distribute the oil and avoid pooling will help the crêpes brown evenly. If you can hear the batter sizzle when you put it in the pan, you’re using too much oil.
A little encouragement…
If you’ve never made crêpes before, I guarantee you that the first one you attempt will be a disappointment. It will be too thick, or stick to the pan, or break, have chunky batter, or even singe. Be brave and keep trying! After a few attempts, you will get the hang of it. And, crêpes are so versatile that you will be making them for every meal before you know it.
