Chef Cathal Armstrong'S Crepe'S With Homemade Fruit Sauce!

• For the syrup:
• 1 pint fresh blackberries
• 1/2 cup sugar
• For the crepes:
• 1 cup all-purpose flour
• 1 pinch kosher salt
• 3 large eggs, lightly beaten
• 11/4 cups milk
• 2 tablespoons melted butter (plus a small pat of butter for the pan)

1. Put the blackberries, sugar, and 1 ounce of water in a pot. Bring to a boil, then reduce heat and simmer until the mixture has reached a syrupy consistency, about 10 minutes.
2. Meanwhile, sift the flour and salt into a medium mixing bowl.
3. Whisk the beaten eggs and milk together and pour them into the flour mixture.
4. Whisk in the melted butter, then strain the mixture through a fine mesh sieve to remove any lumps.
5. Place a nonstick pan over medium heat. Melt the pat of butter, then pour in enough batter to cover the surface of the pan. Cook until golden brown, about 1 minute on each side.
6. Fold the crepe in half, pour syrup over, and serve.

syrup, fresh blackberries, sugar, flour, kosher salt, eggs, milk, butter

Taken from www.epicurious.com/recipes/member/views/chef-cathal-armstrongs-crepes-with-homemade-fruit-sauce-1244935 (may not work)