The Best Crêpes in the World and Fast

Raspberry Preserve Crepes (CAWCOM) (3) The Italians would call them crispelle, but by any name these sweet crêpes are my favorite fast dessert with luscious tastes.  Top them with a sprinkling of confectioner’s sugar or cinnamon if desired.  In the photo they are garnished with mulberries.

Raspberry Crêpes
Prep time
Cook time
Total time
The first crêpe will take a little longer to cook than the latter ones as the pan heats up and cooks quicker. When you set them aside don't stack them as they may stick together: set them aside slightly overlapped instead. They can be frozen for later use too.
Recipe type: Sweets
Cuisine: French/Italian
Serves: 6 servings
  • ¾ cup all-purpose flour
  • 2 tablespoons sugar
  • Pinch of salt
  • 2 large eggs
  • 1 cup milk
  • 2 to 3 tablespoons unsalted butter or as needed
  • ¾ cup raspberry preserves
  1. In a bowl, mix the flour, sugar, and salt together. Break the eggs into another bowl or measuring cup and beat. Pour the milk in with the eggs and beat again. Pour the eggs and milk into the flour and stir vigorously until it is smooth and thin.
  2. In a medium-size nonstick skillet, melt 1 tablespoon butter over high heat, coating the bottom of the pan. Pour in a ladleful of batter, turning the pan rapidly in a circular motion so the bottom of the pan is coated and the batter very thin. After about a minute, lift the edge of the crêpe and flip. Spread 2 tablespoons of raspberry preserves in the center and fold one half over, pressing the top down with the back of the spatula. Fold again and slide onto a serving plate. Continue making the crepes, using more butter as needed. Serve immediately.


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