2 cups crushed berries (your choice)
sugar to taste
Stir together crushed berries and sugar. If the filling is too juicy, add 1 TBS. cornstarch, stirred in until smooth and heated until thick.
2 eggs 1 cup flour
1/2 tsp. salt 2 TBS. melted butter
Beat the eggs well. Beat in the milk, salt, flour and butter (this can easily be done in a blender). Cover and let stand for about 30 minutes. Heat a crêpe pan (or a 5-7 inch skillet) until medium-hot. Spread a bit of butter with a paper towel or a basting brush. Pour in several tablespoons of batter, then quickly tilt the pan a bit so that the batter spreads to the sides evenly. Continue cooking until the bottom is light brown and the edges lift easily. Flip the crêpe and cook the other side. Remove to a platter. Fill with 2 TBS. of warm berry mixture, and roll crêpe around the filling. Repeat for each crêpe. This should make 12-16 crêpes, depending on the size. Serve with a dollop of sour cream (slightly sweetened if preferred) or whipped cream.