1 bag Stahlbush Island Farms Marion Blackberries

1 tablespoon granulated sugar

1 tablespoon pure maple syrup

1 cup all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon fine salt

1 1/2 cups whole milk

4 large eggs, room temperature

1/4 cup melted unsalted butter

1 teaspoon pure vanilla extract

Roasted blackberries, for serving (see recipe above)

Fresh whipped cream, for serving

Powdered sugar, for serving

Maple syrup or caramel sauce, for serving

For the roasted blackberries:

1. Preheat the oven to 400(f) degrees. Line a baking sheet with parchment paper.
2. In a large mixing bowl toss together the blackberries, sugar & maple syrup until coated. Transfer to baking sheet.
3. Roast for 15 to 20 minutes, until the berries begin to soften. Set aside until ready to use.

For the crepes:

1. In a blender add the flour, sugar, salt, milk, eggs, butter & vanilla. Blend until smooth, about 60 seconds. Let the batter rest at room temperature for 30 minutes.
2. Heat a non-stick skillet over medium heat. Add a 1/4 teaspoon butter per crepe & swirl 1/3 cup of batter onto the pan. Continue to swirl around the pan until a very thin pancake is formed.
3. Cook for 60 seconds per side, until golden. Repeat this step until no batter remains.
4. Fold crepes into quarters & transfer to a serving plate. Top with roasted blackberries, whipped cream, powdered sugar & maple syrup (or caramel sauce). Serve immediately!