Raspberry Crepes

My family always wants a super scrumptious dessert at night.  They don’t always get it, but tonight I gave in and made a simple crepe stuffed with fresh raspberries, chocolate, caramel and powdered sugar.

Crepe batter for 6-8 crepes 

  • ½ cup all purpose flour. Sifted
  • 2 large eggs
  • 1 cup of milk
  • 1 tbsp melted butter
  • Pinch of salt

*You can always use pancake batter and add more liquid to make the batter thin.

Mix eggs, milk and butter in a bowl, then add flour and salt and mix until smooth. I have a crepe pan which works the best. You can use any non stick pan but it won’t be as perfect as using a crepe pan.

Pour the batter evenly on the pan.
It will bubble to let you know its time to flip it.  Good luck flipping.  You can always let it cook more on one side if you do not want to flip.  No one will ever know you didn’t flip it once you fill it with the goods.
See, I didn’t flip this one.  I ruined the first few, so I decided not to flip.  No one asked if I flipped, they just ate them up in 30 seconds.  Fill it with your favorite fruit, chocolate sauce and/or caramel sauce and sprinkle with powdered sugar.
Roll it up
Ta-da! It’s ready to eat, enjoy!

Here is a good crepe pan to get you started. Order through this link so Amazon knows you found it with my blog. Thanks!

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2 Comments Add yours

  1. If please let me know if you try this recipe and if you liked it; and if you have any trouble posting a comment. Thanks!

    Like

  2. Kathleen says:

    This was such a quick and easy recipe! The crepes turned out so delicious!! I love your blog and plan on trying more recipes. Thank you.

    Liked by 1 person

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