Blackberry Crêpe with Whipped Cream & Candied Pecans

Ingredients:

• 1 cup all purpose flour
• 2 eggs
• ½ cup whole milk
• ¼ cup water
• ¼ cup California Giant blackberry puree (whole blackberries, blended until smooth)
• 2 T unsalted butter, melted
• 2 T sugar
• 1 tsp vanilla

• 1 cup heavy cream
• ⅓ cup powdered sugar
• 1 cup candied pecans, chopped
• 1 cup California Giant blackberries, quartered

• Blender
• 2 oz ladle or measuring cup
• Flat metal spatula
• Nonstick saute pan
• Hand or stand mixer with whisk attachment

Instructions:

• In a blender, blend together all ingredients for crêpe for 20 seconds.  Turn off the blender, scrape down the sides with a rubber spatula, and then blend for 30 seconds longer.

• Set aside

• In a medium mixing bowl, whip together the whipping cream and powdered sugar until soft peaks form.  Set aside in refrigerator.

• Heat a nonstick skillet over medium high heat.  The tricky part is making sure the pan is not too hot, but not too cold.  Try a tester first!

• Adjust the heat of the pan if necessary.

• Repeat with all of the crêpe batter until about 8 crêpe are made.

• Top with whipped cream, fresh blackberries, and lots of chopped candied pecans!