Cardamom Crêpes with Warm Strawberry-Raspberry Filling

Steps

1. Melt the butter and set it aside; you will use half in the batter and the remaining half for the pan.
2. Whisk the eggs, skim milk, half of the melted butter, the granulated sugar and the salt in a bowl until smooth.
3. Whisk in the all-purpose flour, whole wheat flour and cardamom until no lumps remain, then rest the batter 30 minutes at room temperature so the crêpes cook thin and tender.
4. While the batter rests, toast the pecans in a dry 8-inch nonstick skillet over medium heat for 3 to 4 minutes until fragrant; tip them onto a plate.
5. Stir the cream cheese and vanilla together in a small bowl until smooth.
6. Heat the same skillet over medium heat and brush it lightly with a little of the remaining melted butter. Pour in about 1/8 of the batter (a scant 1/4 cup), swirl to coat the pan thinly, and cook about 1 minute until the edges lift and the underside is lightly golden.
7. Flip and cook 30 seconds more until set with no wet spots, then stack on a plate. Repeat to make 8 crêpes, brushing the pan with the rest of the remaining melted butter as needed.
8. Wipe the skillet, add the strawberries, raspberries, brown sugar and lemon zest, and cook over medium heat 4 to 5 minutes, stirring gently, until the berries soften and turn juicy.
9. Spread each crêpe with the vanilla cream cheese, spoon on the warm berries, fold into quarters, and sprinkle with the toasted pecans. Serve 2 crêpes per person while warm.