You can make the batter for these ahead of time and store it in the fridge for up to 3 days in case you get addicted like I did and need them everyday!
Ingredients
·        3 eggs
·        ¾ cup+2 tbsp all purpose flour
·        1½ cups milk
·        1 tbsp granulated sugar
·        1 tbsp vegetable oil
·        Pinch salt
·        1 tsp butter
·        Whip cream, for the filling
·        A few good handfuls of strawberries, rinsed, stems removed and halved
·        A few good handfuls of raspberries, rinsed and drained
·        A few good handfuls of blueberries, rinsed and drained
1.     Combine eggs, flour, milk, sugar, oil and salt into a blender or food processor; blend until smooth. Transfer batter into a mixing bowl, cover, and set aside in the refrigerator for at least 30 minutes.
2.     Add the butter into a non-stick skillet over medium-high heat. Once butter has melted, add ¼ cup of the batter into the pan and swirl around to coat the whole bottom of the pan. Cook until crêpe turns a light brown, 1 to 2 minutes. Flip over and cook second side until browned, another minute or so.
3.     Once crêpes are done, transfer onto plates and spray a line of whip cream down the centre; sprinkle on a few of the strawberries, raspberries and blueberries. Fold in the sides and gently roll into a cylinder. (If you wish sprinkle on a little icing sugar for garnish). Serve immediately.
Makes 8 to 12 crêpes