Crepes with Blackberry-Raspberry Sauce


For the crepes:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp. salt
2 Tbsp. butter, melted
3 Tbsp. white sugar
1 tsp. vanilla

For the sauce:
1 container raspberries
1 container blackberries
1/4 cup butter
3 Tbsp. sugar

To serve: 
Whipped cream


To make the crepes, combine dry ingredients, then add wet ones. Spray a medium frying pan with cooking spray a heat over medium-high heat. Pour batter into frying pan, using approximately 1/4 cup for each crepe. Cook about 2 minutes, until the bottom is light brown. Loosen with spatula, flip and cook other side.

To make the sauce, preheat a frying pan over medium heat. Melt the butter in the frying pan, then add both containers of fruit. Add the sugar and cook until raspberries are mostly dissolved and sauce is bubbling slightly.

When you are ready to assemble the crepes, spread a thin layer of the sauce over each crepe and top with a spoonful of whipped cream.  Roll up the crepe if desired and serve immediately.


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