Two-Berry Coulis

Two-Berry Coulis

Ingredients:
1 pint (2 cups) red raspberries
1 pint (2 cups) strawberries
¼ cup water
3 tablespoons organic cane sugar, or to taste, depending on the sweetness of the

Directions:
berries
Put the berries, water, and 3 tablespoons sugar in a small saucepan. Cook over medium
heat, stirring constantly, for about 10 minutes.
Next, pour the mixture in the blender and run for 10 seconds on high. Pour the mixture
through a fine-mesh strainer back into the saucepan. Use the back of a spoon to push as
much of the sauce through the sieve as possible and bring it to a gentle boil for 3 minutes.
Allow to cool. Serve over Buckwheat Waffles.
Sweet Spelt Flour Crêpes
makes about 14 crêpes
This recipe belongs to my 12-year-old daughter, who has been making crêpes since she
was 9. A self-taught crêpe maker, Camilla combed cookbooks for instruction, and then has
perfected her skill over the years (all three of them!). She got a few pointers from a good
friend of ours who lives in Montréal, and another book tipped her off to the magic of the
blender—using it whips up crêpe batter to the perfect consistency.
When in France recently we noticed that many savory crêpes were made with
buckwheat, which led us to experiment with different flours. I’ve made my own adjustment
to Camilla’s recipe and substituted spelt flour for the white flour she uses. It gives a faint
nutty flavor to the thin pancakes, which are so delectable they barely need a filling. A
squeeze of lemon and sprinkle of sugar is the perfect complement to the delicate pancake,
although a few strawberries and hazelnut spread are pretty darn good on them, too.