Buckwheat Brunch Crepes

• 5 tablespoons heavy whipping cream
• 1/2 cup sour cream
• 1/2 cup milk
• 2 eggs
• 1/3 cup all-purpose flour
• 3 tablespoons buckwheat flour or whole wheat flour
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 tablespoon cornstarch
• Dash salt
• 1/2 cup water
• 1/3 cup fresh blueberries
• 1/3 cup fresh raspberries
• 4-1/2 teaspoons butter, divided
• 1 teaspoon lemon juice

1. In a small bowl, beat whipping cream until stiff peaks form; fold into sour cream. Cover and refrigerate. In a large bowl, combine the milk and eggs. Combine flours and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt; stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add berries; cook over medium-low heat until berries burst. Add 1-1/2 teaspoons butter and lemon juice, stirring until butter is melted. Set aside and keep warm.
3. Heat 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
4. Serve crepes with berry sauce and cream mixture.

heavy whipping cream, sour cream, milk, eggs, flour, buckwheat flour, salt, sugar, cornstarch, salt, water, fresh blueberries, fresh raspberries, butter, lemon juice

Taken from www.tasteofhome.com/recipes/buckwheat-brunch-crepes/ (may not work)