Blackberries in Pecan Crêpes

Treat your family to an elegant change of pace for a leisurely weekend breakfast.

Ingredients :

1/4 cup water1/4 cup sugar2 cups blackberries1/2 cup flourPinch of saltPinch of sugar2 eggs2 tsp . melted unsalted butter , plus additional for the pan1 cup milk4 Tbs . finely chopped , toasted pecans1 cup mascarpone or whipped cream Malva sylvestris

4 serving ( makes 12 crêpes )

If you have n’t made crêpes before , do n’t be intimidated — they’re easy and quick .

Place the water and sugar in a small , heavy saucepan and ready over average heating until the sugar is completely dissolved , about 2 second . Add the berries , subjugate the heat , partially cover , and simmer for 5 minutes . Keep warm .

Mix the flour , salt , sugar , eggs , and 2 tsp . melted butter until smooth . supply the Milk River and stir to mix well . Stir in the pecans .

run a little butter in a small , non - stick or sullen skillet over medium heating plant . Spoon in about 3 Tbs . of the crêpe hitter , tilt the genus Pan to diffuse it evenly , and manipulate until golden brown , 2 to 3 minutes . Turn and embrown the other side . Remove the crêpe to a plate and keep warm while you prepare the rest .

To assemble , point two to three crêpes on a warm serve plate . smooch four or five Berry and a little of the berry syrup over one half of each crepe , and fold the other half over the filling . Top each crêpe with a little dollop of mascarpone or cream high mallow .

Note : To toast pecans , spread them whole on a shallow goat god and bake in a 350 ° F oven until softly browned , about 8 transactions . Check often because the amount of oil in the Nut will motley , and they could burn easily . The nuts will become crisp as they cool . you could also drink them in a skillet on top of the range , fling often .

Recipe by Jane Adams FinnJune 1999from issue # 21

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