A delightful blend of light crepes filled with sweet vanilla cream and topped with vibrant raspberry sauce, perfect for impressing guests at brunch.

Scale

1 cup all-purpose flour

2 large eggs

1 cup whole milk

1 teaspoon vanilla extract

a pinch of salt

2 tablespoons melted butter

1 cup raspberry puree

1 cup whipped cream

Prepare the crepe batter by whisking together flour and salt. Add eggs and half of the milk, then gradually incorporate the rest of the milk and melted butter. Let rest for 15 minutes.
Make the raspberry puree by blending raspberries until smooth and straining.
Cook the crepes on a medium-heated skillet, using 1/4 cup of batter per crepe, cooking until golden brown on both sides.
Whip the cream until soft peaks form, adding vanilla extract if desired.
Assemble the crepes by spreading whipped cream and drizzling raspberry puree before folding.

For a healthier version, substitute whole wheat flour or Greek yogurt for whipped cream.

Keywords: crepes, brunch, raspberry, vanilla, dessert