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.