Roasted Blackberry Crepes

INGREDIENTS

For the Roasted Blackberries

• 1 bag Stahlbush Island Farms Marion Blackberries
• 1 tablespoon granulated sugar
• 1 tablespoon pure maple syrup

For the Crepes

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 1 1/2 cups whole milk
• 4 large eggs, room temperature
• 1/4 cup melted unsalted butter
• 1 teaspoon pure vanilla extract
• Roasted blackberries, for serving (see recipe above)
• Fresh whipped cream, for serving
• Powdered sugar, for serving
• Maple syrup or caramel sauce, for serving

INSTRUCTIONS

• For the roasted blackberries:
  1. Preheat the oven to 400(f) degrees. Line a baking sheet with parchment paper.
  2. In a large mixing bowl toss together the blackberries, sugar & maple syrup until coated. Transfer to baking sheet.
  3. Roast for 15 to 20 minutes, until the berries begin to soften. Set aside until ready to use.
• For the crepes:
  1. In a blender add the flour, sugar, salt, milk, eggs, butter & vanilla. Blend until smooth, about 60 seconds. Let the batter rest at room temperature for 30 minutes.
  2. Heat a non-stick skillet over medium heat. Add a 1/4 teaspoon butter per crepe & swirl 1/3 cup of batter onto the pan. Continue to swirl around the pan until a very thin pancake is formed.
  3. Cook for 60 seconds per side, until golden. Repeat this step until no batter remains.
  4. Fold crepes into quarters & transfer to a serving plate. Top with roasted blackberries, whipped cream, powdered sugar & maple syrup (or caramel sauce). Serve immediately!