Crepes with Raspberry Sauce
Light, golden crepes folded and topped with a quick homemade raspberry sauce and a dusting of powdered sugar. A simple, elegant breakfast or dessert that comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 8g
Ingredients
- 1 cup all-purpose flour
- 1.25 cups milk
- 2 large eggs
- 2 tbsp butter
- 2 cups raspberries
- 3 tbsp sugar
Instructions
- 1
In a blender, combine 1 cup flour, 1.25 cups milk, 2 eggs, and 1 tbsp melted butter. Blend until smooth, about 30 seconds. Let the batter rest for 5 minutes while you make the sauce.
- 2
In a small saucepan, combine 2 cups raspberries and 3 tbsp sugar. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 5-7 minutes. Set aside.
- 3
Heat a 9-inch nonstick skillet over medium heat. Add a small pat of the remaining butter and swirl to coat. Pour in about 1/4 cup of batter, tilting the pan to spread it thinly. Cook until the edges are golden and the top is set, about 1-2 minutes.
- 4
Flip the crepe and cook for another 30 seconds until lightly browned. Slide onto a plate. Repeat with the remaining batter, adding more butter as needed.
- 5
Fold each crepe into quarters and arrange on plates. Spoon the raspberry sauce over the top and dust with powdered sugar if desired. Serve warm.
Tools you’ll need
- blender
- 9-inch nonstick skillet
- small saucepan
- spatula
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