Strawberry and Raspberry Crepes Recipe

Strawberry and Raspberry Crepes Recipe

Ingredients:

For the Crepes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Strawberry-Raspberry Filling:

• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh raspberries
• 2 tablespoons granulated sugar (or more, depending on the sweetness of your fruit)
• 1 teaspoon lemon juice
• 1/4 teaspoon vanilla extract

For Garnish (optional):

• Powdered sugar
• Whipped cream
• Fresh mint leaves

Instructions:

1. Make the Crepe Batter:

• In a medium-sized mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, salt, and vanilla extract until smooth. The batter should have a thin, pourable consistency. If it’s too thick, add a little more milk to adjust.
• Let the batter rest for about 15-30 minutes. This will help create smoother, more delicate crepes.

2. Prepare the Fruit Filling:

• In a small bowl, combine the sliced strawberries, raspberries, granulated sugar, lemon juice, and vanilla extract. Gently toss the berries to coat them in the sugar and let them sit for about 10-15 minutes to release some of their juices. This will help create a sweet syrupy filling.

3. Cook the Crepes:

• Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a small amount of butter or cooking spray.
• Pour about 1/4 cup of batter into the pan, tilting the pan in a circular motion to spread the batter evenly into a thin layer.
• Cook for 1-2 minutes, until the edges of the crepe start to lift and the bottom is lightly golden. Flip the crepe and cook for another 30 seconds to 1 minute. Repeat with the remaining batter, placing the cooked crepes on a plate and covering them with a clean towel to keep warm.

4. Assemble the Crepes:

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