Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups whole milk
- 1 tablespoon unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract (optional)
- A pinch of salt
- 1 to 1½ cups fresh raspberries
- Powdered sugar, for garnish
- Honey or maple syrup, for serving (optional)
Instructions
- Prepare the batter:
In a mixing bowl, whisk together the flour and salt. In another bowl, beat the eggs. Slowly pour the eggs into the flour while whisking. Gradually add the milk, whisking continuously to avoid lumps. Stir in melted butter and vanilla extract. Let the batter rest at room temperature for 20 to 30 minutes. - Heat the pan:
Place a nonstick skillet over medium heat. Lightly grease it with a small amount of butter. Once the pan is hot, it’s ready for the batter. - Cook the crêpes:
Pour about ¼ cup of batter into the center of the pan. Swirl the pan immediately to spread the batter into a thin layer. Cook for 1 to 2 minutes, until the underside is lightly golden. Flip carefully using a spatula and cook for another 30 to 60 seconds. Remove and stack on a plate. Repeat with the remaining batter. - Prepare the raspberries:
Rinse and gently pat dry the raspberries. You can use them whole or mash them slightly with a fork. If desired, drizzle with a bit of honey or maple syrup. - Assemble the crêpes:
Lay a crêpe flat on a plate. Add a spoonful of raspberries in the center or along one edge. Fold into quarters, roll, or fold in half. Garnish with powdered sugar and serve immediately.
Notes
Resting the batter improves the texture of the crêpes.
A well-heated, lightly greased nonstick pan ensures even cooking and easy flipping.
Crêpes can be kept warm in a low oven while you finish the batch.
This recipe can be made dairy-free using plant-based milk and butter.
- Prep Time: 10
- Cook Time: 15