Warm Crepes with Berry Sauce

Directions

Add the blueberries, raspberries and sugar and into a small saucepan.

Bring to a boil, then reduce the heat to low to maintain a gentle simmer.

Meanwhile preheat a 10-inch nonstick skillet over medium or medium-low heat until hot.

Whisk together all the crepe ingredients in a large mixing bowl until well blended.

Pour ¼ cup of the batter into the hot skillet, tilt the pan to spread the batter evenly and cover the pan completely.

Cook until the crepe sets and bubbles about 2 minutes.

Turn and continue to cook for another 2 minutes until slightly browned in spots.

Keep the crepes warm on a plate and cover with another plate or a clean tea towel.

Divide up the crepes and stack them on the serving plate.

Spoon the berry sauce in between two layers of the crepes or on top.

Serve warm.