Directions

• Preheat the oven to 350-degrees F.
• To construct: Lay the crêpes out on the counter good side down. Divide the pastry cream evenly among the crêpes and spread it around evenly with a thin spatula or table knife. 
• Fold the crêpes in quarters and place on a lightly buttered baking sheet. Brush the top of each crêpe with a little soft butter. 
• Bake the crêpes in the preheated 350-degree oven for about 10 minutes (to heat through).
• Serve one crêpe in the middle of a plate drizzled with raspberry crème anglaise and dusted with powdered sugar. Sprinkle with the fresh berries and finish with a sprig of fresh spearmint.
• Crêpe Batter
• In a blender, combine the eggs, water, milk and salt. Blend briefly at medium speed to combine. Add the flour and blend. After the flour has been thoroughly incorporated, with the blender still going at medium speed, add the melted butter in a slow stream, and blend until combined. Refrigerate for 1 hour.
• To make the crêpes, you can either use a crepe pan (follow the instructions that came with the pan) or a plain 10-inch nonstick skillet. Heat the pan on medium heat and add a small splash of oil. Ladle 2 ounces (1/4 cup) of batter into the pan and tip the pan to spread the batter evenly across the bottom of the pan in a thin layer. Cook briefly on this side until it lightly browns and then flip it over (you can use a rubber spatula to assist with this) to cook the other side for 30 seconds.  
• Remove from pan and layer on a plate, repeating with the remaining batter and a little oil in the pan. Recipe makes about ten 8-inch crêpes. Keep covered with plastic until needed.
• Berry Pastry Cream
• Heat the milk to a simmer in a medium-sized saucepan. 
• In a bowl, whisk together the cornstarch, sugar and salt. Whisk in the eggs.
• When the milk reaches the simmer, slowly temper the egg mixture by whisking some of the hot milk into the egg mixture. After half of the milk has been added to the egg mixture, whisk the egg mixture back into the remaining milk in the saucepan over medium heat. Whisk constantly until the pastry cream becomes really thick. Cook for 2 minutes after the mixture starts to bubble, stirring constantly. Transfer mixture to a bowl and let cool. Mix in the vanilla and berries. Pastry cream will keep for one week in the refrigerator.