INGREDIENTS
for the raspberry sauce
12 oz. raspberries, fresh or frozen
¼ cup sugar
2 teaspoons lemon juice
2 Tablespoons water, divided
1 Tablespoon corn starch
for the crepes
6-7 Tablespoons unsalted butter
1 cup all-purpose flour, leveled
1 Tablespoon granulated sugar
1/8 teaspoon salt
¼ teaspoon cinnamon
¾ cup whole milk, room temperature
½ cup water, room temperature
2 large eggs, room temperature
1 ½ teaspoons pure vanilla extract
fresh raspberries, whipped cream (garnish)
METHOD
Raspberry Sauce: In a small saucepan over low to medium heat, combine raspberries, sugar, lemon juice, and 1 Tablespoon of water. Stir, then bring to a boil. Let boil for 3-4 minutes. In a small bowl, combine 1 Tablespoon water and cornstarch. Add to saucepan, stir to combine, cook until thickened. Remove from heat while cooking crepes.
Crepes: Melt 3 Tablespoons of butter, let cool for 5 minutes, set aside. Combine cooled butter, sugar, flour, water, eggs, cinnamon, salt, milk, and vanilla in a blender or food processor. Blend on medium-high speed until combined, 20-30 seconds, mixture will be the consistency of cream. Chill mixture in refrigerator for 30-60 minutes.
Remove from refrigerator and stir. In an 8-inch skillet over medium heat, melt some, not all, of the reserved butter. Once the skillet is hot, spoon 3 Tablespoons of batter into the center of the skillet. Tilt/swirl the skillet so batter reaches the outer edges to create a thin crepe. Cook for 1–2 minutes, flip as soon as the bottom is set. Cook the other side for 30-45 seconds. Do not overcook, or the crepes will be rubbery. Transfer crepe to a plate, repeat with remaining batter, buttering the pan between each crepe. Drizzle raspberry sauce over crepes, garnish with fresh raspberries and whipped cream. Enjoy!
