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.
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!
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