For crepe:
4 tablespoons all-purpose flour
Pinch of salt
1 teaspoon granulated sugar
2 eggs
6 fluid ounces of milk
1 tablespoon butter

In mixing bowl, mix flour, salt and sugar. Mix in eggs, stir until lumps dissolve. Mix in milk, then melted butter.

Heat non-stick saute pan, spray with vegetable pan spray. Place 4 tablespoons batter in pan, cook until crepe appears dry. Remove crepe from pan and allow to cool before handling. Repeat to make 10.

For berry mix:
6 tablespoons sugar
3 ounces water
8 ounces (3/4 cup) fresh berries

Make a simple syrup -- combine sugar and water and cook on stove until sugar dissolves.

Add 8 ounces fresh berries to simple syrup and allow to cool.

To serve:
Crepes
Berry mix
20 tablespoons raspberry sauce
10 tablespoons butter
10 tablespoons sugar

Place an ounce of berry filling an inch off center of the crepe, fold in half, then half again forming a triangular shape. Continue with rest of crepes and berry filling.

Melt one tablespoon of butter in a saute pan, place 2 crepes in pan and heat lightly on both sides, remove from pan and place on plate.

Add 2 tablespoons of sugar to the pan and allow to melt, add 4 tablespoons raspberry sauce. Finish with one tablespoon of butter.

Top crepe with sauce and garnish with fresh berries.

Makes 10 crepes.