* Dessert Crepes *

mmm...crepes. When I think of crepes, I think of Christmas morning. My mom made crepes almost every Christmas morning and they were delish! She would make a sugary sour cream filling and top it with sweetened strawberries...doesn't that just sound like...happiness? It sure made me happy!

We got some blackberries in our BB (bountiful basket) this last week so I decided to make the same crepes my mom makes with a blackberry topping. It turned out really yummy (although I have to say that I like the strawberry topping better).

* Crepes *1/2 c. flour
1 tsp. sugar (dessert crepes only)
1/2 tsp. salt
1 c. milk
4 eggs
3 Tbs. butter (melted and cooled slightly)

In blender, combine flour, sugar, salt, milk, and eggs and blend for 15 seconds. Scrape sides of blender and start blender again. Pour in melted butter and blend 20 more seconds. Cover and let rest in the fridge for at least one hour.

After letting batter rest, pour 1 T. oil in pan and place on medium heat. Heat for 2-3 minutes and wipe out the pan with paper towell. Pour 1/4-1/2 c. batter into pan and cook until slightly browned (1 minutes or so). Flip crepe over and cook another 30 seconds. For more in depth instuctions, see here.

* Sour Cream Filling *
8 oz sour cream
3 T. sugar (more or less to taste)

Mix sour cream and sugar together. Store in an air tight container. Spread on cooked crepe. Roll crepe up and top with fruit topping.

* Blackberry Topping *
2 1/2 pints blackberries
1/2 c. water
5 T. sugar (or less if you're not into super sweet stuff)
1 T. cornstarch mixed with a little cold water

Stir water and sugar in large saucepan. Add half of berries and bring to boil. Reduce heat, add cornstarch mixed with water. and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes. Pour into medium bowl; gently stir in remaining berries. (I added the rest of my berries into the mixture during the last few minutes of simmering and smooshed them too) Cover and chill until cold, at least 3 hours and up to 1 day.