BUCKWHEAT CREPES WITH BERRY SAUCE

Ingredients:
5 Tbsp. heavy whipping cream
1/2 c. sour cream
2 eggs
1/2 c. milk
1/3 cup all-purpose flour
3 Tbsp. buckwheat flour (or whole wheat flour)
1/2 tsp. salt

Berry Sauce:
1/2 c. sugar
1 Tbsp. cornstarch
Dash of salt
1/2 c. water
1 tsp. lemon juice
1/3 c. blueberries, fresh or frozen
1/3 c. raspberries, fresh or frozen
4 1/2 tsp. butter or margarine

In small mixing bowl, beat whipping cream until stiff peaks form; fold into sour cream, cover and refrigerate. In bowl, whisk eggs and milk. Add flours and salt; beat until smooth. Let stand for 30 minutes. Combine sugar, cornstarch and salt in saucepan, stir in water and lemon juice until smooth. Bring to boil, cook and stir for 1-2 min. or until thickened and bubbly. Add berries; cook over medium-low heat until berries burst. Stir in 1 1/2 tsp. butter until melted; set aside and keep warm. Melt 1 tsp. butter in 8" skillet. Pour about 2 Tbsp. batter into center of skillet, lift and tilt skillet to coat bottom evenly. Cook until top appears dry; turn and cook bottom until lightly browned. Remove to wire rack.

Repeat with remaining batter, adding butter to skillet as needed. Stack crepes with paper towels in between and keep warm. Serve crepes warm with berry sauce and cream mixture.
Makes about 6 crepes.