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- For the syrup:
- 1 pint fresh blackberries
- ½ cup sugar
- For the crepes:
- 1 cup all-purpose flour
- 1 pinch kosher salt
- 3 large eggs, lightly beaten
- 1¼ cups milk
- 2 tablespoons melted butter (plus a small pat of butter for the pan)
- Put the blackberries, sugar, and 1 ounce of water in a pot. Bring to a boil, then reduce heat and simmer until the mixture has reached a syrupy consistency, about 10 minutes.
- Meanwhile, sift the flour and salt into a medium mixing bowl.
- Whisk the beaten eggs and milk together and pour them into the flour mixture.
- Whisk in the melted butter, then strain the mixture through a fine mesh sieve to remove any lumps.
- Place a nonstick pan over medium heat. Melt the pat of butter, then pour in enough batter to cover the surface of the pan. Cook until golden brown, about 1 minute on each side.
- Fold the crepe in half, pour syrup over, and serve.
Tip: If you prefer your syrup without seeds, strain it through a sieve after cooking it. You can substitute almost any other fruit in the syrup, but if you use hard fruit, like apples, be sure to dice them first.
