- 5 tablespoons heavy whipping cream
- 1/2 cup sour cream
- 2 eggs
- 1/2 cup milk
- 1/3 cup all-purpose flour
- 3 tablespoons buckwheat flour or whole wheat flour
- 1/2 teaspoon salt
- BERRY SAUCE:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- Dash salt
- 1/2 cup water
- 1 teaspoon lemon juice
- 1/3 cup fresh blueberries
- 1/3 cup fresh raspberries
- 4-1/2 teaspoons butter or margarine, divided
- In a small mixing bowl, beat whipping cream until stiff peaks form; fold into sour cream. Cover and refrigerate.
- In a bowl, whisk the eggs and milk. Add flours and salt; beat until smooth. Let stand for 30 minutes.
- Meanwhile, combine the sugar, cornstarch and salt in a saucepan; stir in water and lemon juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Add berries; cook over medium-low heat until berries burst. Stir in 1-1/2 teaspoons butter until melted; set aside and keep warm.
- Melt 1 teaspoon butter in an 8-in. skillet. Pour about 2 tablespoons batter into the center of skillet; left and tilt skillet to coat bottom evenly. Cook until top appears dry; turn and cook bottom until lightly browned. Remove to a wire rack.
- Repeat with remaining batter, adding butter to skillet as needed. Stack crepes with paper towels in between and keep warm. Serve crepes warm with berry sauce and cream mixture. Yield: about 6 crepes.
Reviews forBuckwheat Brunch Crepes
"I made the crepes, filled w/ a pecan praline and banana filling versus the fruit. Oh my goodness! The crepes were excellent; this is the best recipe."