Directions

1. In a large bowl, whisk eggs and sugar until incorporated (15-30 seconds).

Crepes

2. In a large bowl, whisk eggs and sugar until incorporated (15-30 seconds).
3. Add melted butter and whisk again for about 15-20 seconds.
4. Add flour, salt and about ⅓ of the milk. Whisk until combined and lumps have disappeared. Add remaining milk while mixing.
5. Place a skillet or crepe pan on medium heat for about 1–2 minutes. You want it hot but not smoking.
6. Add a small dab of butter or a few drops of oil. Swirl it around or wipe with a paper towel to coat the surface lightly.
7. Add ¼ cup of batter to skillet using a ladle. Immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even layer.
8. Let the crepe cook for about 1–2 minutes, or until the edges start to lift and the bottom is lightly golden. Use a spatula to gently lift and flip the crepe. Cook for another 30–60 seconds until golden. Transfer to a plate and repeat the process, adding a bit more butter/oil each time if needed.

Vanilla Custard

9. Beat egg yolks thoroughly. Then add sugar and vanilla extract, beating until well combined.
10. In a sauce pan, heat heavy cream over medium low heat until luke warm. Temper the egg mixture by slowly adding small amounts to the cream and whisking continuously to prevent scrambling.
11. Once cream and egg micture have been fully combined, return to saucepan and cook over low heat, stirring consistently for 20 minutes, until custard coats the back of a spoon.
12. Remove from heat and immediately strain into a clean bottle or container.

Strawberry Sauce

13. Combine strawberries, lemon juice and sugar in a blender. Blend until smooth. Adjust sweetness as needed.

Plating

14. Transfer crepe to a serving plate and dust with powdered sugar.
15. Add a generous dollop of custard to center of crepe. Garnish with blackberries and drizzle with strawberry sauce.