Lemon Crepes with Honey Berries

Let your family know how special they are by making this elegant (but fairly easy) breakfast or dessert.  They'll love you for it.


2 1/2 cups berries (we use blueberries & raspberries)

1 tablespoon Cascadian Wild Raspberry or other vinegar

2-3 teaspoons honey

3/4 cup milk (any type)

1/2 cup flour

1 egg

1 tablespoon Lemon, Persian Lime, Blood Orange or Butter Olive Oil, plus a little for oiling the pan

1/4 teaspoon vanilla extract

2 teaspoons sugar

2 teaspoons finely shredded lemon peel

1/2 cup mascarpone

2 tablespoons honey

Warm 2-3 teaspoons honey in the microwave a few seconds so it's pour-able; stir in the vinegar.  Pour over berries and gently toss; set aside.

Briefly whisk the milk, flour, egg, olive oil, vanilla and sugar in a medium bowl.  Heat a small amount of oil in a non-stick skillet over medium high heat (I had to turn down the heat to medium after a couple of crepes).  Wipe most of the oil out of the pan with a paper towel, leaving just a light film in the pan.  

Using a scoop, pour 2 tablespoons of the batter in the pan, lift the pan from the heat and swirl around the pan to make a thin layer of batter.  Return to the heat and cook 1-2 minutes until lightly golden.  Invert onto a paper towel to cool.  Repeat with remaining batter.  (I kept the crepes covered with a towel in a barely warm oven until I finished making them all.

Combine the mascarpone, honey and lemon peel in a small bowl.  Spread about 1 1/2 tablespoons of the mixture on each crepe and fold into quarters.  Place on a plate and top with the berries.  Serve.

Makes 9-12 crepes.