Easy Crepes with Berry Sauce

¾ cup All-Purpose Flour

¼ tsp Kosher Salt

1 tsp Sugar

3 large Eggs

3 tablespoons Unsalted Butter, melted

1 ½ cups Whole Milk

For Berry Sauce:

2 cups assorted fresh Berries, rinsed and drained (strawberries, raspberries, blueberries, etc.)

½ cup sugar

¼ cup water

Berries and powdered sugar for garnish

For the Crepe batter:

Place flour, sugar, salt in food processor.

With processor running, add eggs one at a time.

Add 2 tablespoons melted butter and the milk and process for one minute.

Let stand at room temperature for one hour or refrigerate overnight.

For the Berry Sauce:

Dissolve sugar in water over medium-low heat.

Raise heat and bring to a boil.

Reduce heat to a simmer and add the berries.

Stir occasionally, cooking until sauce thickens, about 4 minutes.

Remove from heat, cover and set aside.

Make the Crepes:

Preheat a small fry pan over medium heat.  Brush pan with melted butter.

Pour a thin layer of the batter, swirling the pan to distribute.

Cook for about one minute, flip crepe over, cook for a few seconds more.

Stack crepes between layers of parchment.

Repeat until all the batter is used.

Assemble the Crepes:

Fold each crepe in half and then in half again, forming a triangle.

Arrange two or three crepes on a plate, pour over warm berry sauce.

Garnish with fresh berries or a sprinkle of powdered sugar, if desired.