Description
These French Crêpes with Raspberries are delicate, thin pancakes filled with sweet raspberry compote and dusted with powdered sugar. Perfect for breakfast, brunch, or dessert, they bring a touch of elegance to any meal!
Ingredients
Units
Scale
Crêpes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
Toppings:
- Powdered sugar
- Fresh raspberries
- Whipped cream (optional)
Instructions
- Make the crêpe batter: In a blender or whisking bowl, mix flour, sugar, salt, eggs, milk, vanilla, and melted butter until smooth. Let batter rest for 15-30 minutes.
- Prepare raspberry filling: In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until thickened. Let cool.
Notes
- Let the batter rest to get smooth, elastic crêpes.
- Substitute raspberries with strawberries or blueberries.
- Serve warm or chilled for a refreshing dessert.
