I hadn’t made crepes in quite a while, so, before I forgot just how completely wonderful they are, I thought I’d make a batch. I found some nice assorted berries at my local farmers’ market—raspberries, blackberries and strawberries—and I decided to macerate the
strawberries with some sugar and a little lemon juice and then fold in the raspberries and blackberries. My plan was that the berries would serve as a bright complement to a vanilla-scented cheesecake mousse filling, made with cream cheese, sour cream and whipped
cream. Sort of like a deconstructed cheesecake with fresh berries. Once everything is made, you can either fill the crepes with the mousse and berries (one crepe per person is plenty), or you can fold the crepes à la crepes Suzette and top with a dollop of the mousse
and a scattering of berries. A light dusting of confectioners’ sugar on top gives them a polished look. A note on making the crepes: when you make your first crepe, you’ll soon be able to tell if your batter is the correct consistency. If it’s a little on the thick side (which will
make your crepes too thick), just add a little more milk, one teaspoon at a time until the batter forms a perfect, delicately thin crepe.
