Crepes with fresh berries 
(Adapted from a recipe of Amy’s at Woodhaven)

Photo: Bromberg/Hermolin
Makes 12 crepes
For crêpes
1 cup whole milk
½ cup plus 1 tablespoon all-purpose flour
3 large egg
2 T. vegetable oil plus additional for cooking crêpes
1 quart fresh berries
maple syrup or honey to taste
For filling
prepare berry compote by cooking down berries with sweetener until thickened enough to fill crepe.
Make crêpes:
Blend milk, flour, egg, and 2 tablespoons oil in a blender until smooth. Chill batter, covered, 30 minutes.
Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in ¼ cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully. Cook until underside is set, about 20 seconds more. Transfer crêpe to a plate. Make remaining crêpes in same manner, brushing skillet again with oil. You can stack them in layers with wax paper between the layers.

Put 1 crêpe, browned side up, on a work surface, and spread with a couple tablespoons of berry Compote.

Roll up crepe, add a few fresh berries. Dust with powdered sugar.