Don’t be intimidated by the crepe-making process.
They are easier to make than you might think.
If you enjoy makingpancakes, you will have fun with these crepes as welljust follow these tips.
Credit:Greg Dupree; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall
granulated sugar, divided
3/4teaspoonkosher salt, divided
4cupsfresh blackberries (about 1 1/4 lb.)
Cover; chill batter at least 2 hours or up to 8 hours (or overnight).
Gradually add remaining 1/2 cup buttermilk, beating until medium peaks form, about 30 seconds.
Cover and chill until ready to assemble crepes (up to 4 hours).
Cook crepes:
Heat an 8-inch nonstick skillet over medium-low.
Brush skillet lightly with 1/8 teaspoon of the oil; pour about 2 1/2 tablespoons batter into skillet.
Quickly tilt skillet in all directions so batter covers bottom of skillet.
Cook until crepe is almost set and can be shaken loose from skillet, about 1 1/2 minutes.
Flip crepe, and cook 30 seconds.
Repeat process with remaining oil and batter to yield 12 crepes.
Assemble crepes:
Spread about 3 tablespoons buttermilk cream over 1 half of each crepe.
Fold crepes into quarters, and arrange evenly on 6 plates.
Top each serving with about 1/4 cup blackberry compote.
Garnish with powdered sugar; serve immediately.
