Crepes with Creme Fraiche & Berries

150g plain flour pinch of salt 3 free range eggs 1½  cups of milk butter for frying 90g sugar 200g sour cream 200g thickened/double cream 90g mascarpone 1 vanilla bean 25ml lemon juice 1 punnet of raspberries 1 punnet of blueberries (or substitute with other seasonal berries or fruits)   Sift the flour and salt into a bowl. In another bowl, whisk the eggs and milk then add to the flour. Whisk the combined ingredients until you get a nice, smooth batter. Cover with glad wrap and refrigerate for at least an hour. (NB: you can make the batter in advance and refrigerate for up to 24hrs). Whisk the sugar, sour cream, double cream, mascarpone and half of the vanilla bean seeds together then add the lemon juice. Remove the batter from the fridge and give it a light whisk. Melt about 1 tbsp of butter in a frying pan (pref. non-stick) over a medium heat. Drop a small ladleful of batter in the pan, allowing it to spread evenly across the base.  Flip the crêpe once it is golden brown on one side. Slide onto a plate when cooked. Crêpes may be served as they are cooked, or kept warm on a plate until the rest of the batter is used. Serve with a dollop of the mascarpone cream and fresh berries. Makes 10 crêpes