Sweet Crêpes with Red Fruits

Method

1. Prepare the crêpe batter: in a bowl, beat eggs. Add water and sifted flour, mixing until smooth. Add a pinch of salt, a drizzle of melted butter, and milk. Let the batter rest for 30-40 minutes.
2. Strain the batter through a fine sieve.
3. Heat a non-stick crêpe pan over medium heat. Grease it with pork fat or prosciutto rind.
4. Pour a ladleful of batter into the pan, swirling to coat evenly. Cook until edges lift and bottom is lightly browned, then flip and cook briefly. Repeat for all crêpes. Optionally, add turmeric to the batter for color.
5. For the sauce: in a separate pan, combine ginger-infused water and red fruit water. Add honey and a spoonful of jam. Cook until slightly thickened.
6. Add orange juice, brandy, saffron pistils, grated tonka bean, black pepper, and a tiny pinch of chili. Stir and let reduce.
7. Add mascarpone to the sauce and stir gently until melted. Place the crêpes in the sauce to warm through.
8. Plate the crêpes, spoon extra sauce over them. Garnish with fresh red fruits (strawberries, blackberries, raspberries), mint, and powdered sugar.
9. Serve immediately.