Raspberry Crêpes
Cuisine: French/Italian
Author: Clifford A. Wright
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
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.
  • 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.
Recipe by Cook-Coquus at https://cook-coquus.com/2016/the-best-crepes-in-the-world-and-fast/