Ingredients
5 tablespoons heavy whipping cream1/2 cup sour cream2 large eggs1/2 cup 2% milk1/3 cup all-purpose flour3 tablespoons buckwheat flour or whole wheat flour1/2 teaspoon saltBERRY SAUCE:1/2 cup sugar1 tablespoon cornstarchDash salt1/2 cup water1/3 cup fresh blueberries1/3 cup fresh raspberries4-1/2 teaspoons butter, divided1 teaspoon lemon juice
Preparation
In a small bowl, beat whipping cream until stiff peaks form; fold into sour cream. Cover and refrigerate. In a large bowl, whisk eggs and milk. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Meanwhile, in a small saucepan, combine sugar, cornstarch and salt; whisk in water until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add berries; cook over medium-low heat until berries pop. Stir in 1-1/2 teaspoons butter and lemon juice until butter is melted. Set aside and keep warm.
Heat 1 teaspoon remaining butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels. Serve crepes with berry sauce and cream mixture.
