🥞 Raspberry Cream Crepes (Soft, Thin & Elegant)

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🧾 INGREDIENTS (Serves 3–4)

🔹 Crepe Batter

• 1 cup (125g) all-purpose flour
• 2 eggs
• 1 1/4 cups (300 ml) milk
• 1 tbsp sugar
• 1 tbsp melted butter
• 1/2 tsp vanilla extract
• Pinch of salt

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🔹 Raspberry Filling

• 1 cup fresh raspberries
• 2–3 tbsp sugar
• 1 tsp lemon juice

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🔹 Cream Filling

• 200 ml heavy cream (cold)
• 2 tbsp sugar
• 1/2 tsp vanilla

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🔹 Topping

• Powdered sugar
• Fresh raspberries
• Mint (optional)

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🔥 INSTRUCTIONS

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Step 1: Make Crepe Batter

1. Whisk eggs + milk + sugar + vanilla
2. Add flour + salt → mix until smooth
3. Add melted butter

👉 Let batter rest 15–20 minutes (important for soft crepes)

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Step 2: Cook Crepes

1. Heat non-stick pan (low–medium heat)
2. Pour a thin layer of batter
3. Swirl pan to spread evenly
4. Cook ~1 minute → flip → cook 30 seconds

👉 Crepes should be thin & soft (not crispy)

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Step 3: Raspberry Sauce

1. Cook raspberries + sugar + lemon juice
2. Mash slightly
3. Simmer until thick

👉 Cool before using

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Step 4: Whipped Cream

1. Beat heavy cream + sugar + vanilla
2. Whip until soft peaks

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Step 5: Assemble

1. Spread cream on crepe
2. Add raspberry sauce
3. Fold into layers or triangles
4. Stack for aesthetic look ✨

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Step 6: Finish

• Dust powdered sugar
• Add fresh raspberries
• Optional: extra cream on top

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💡 PRO TIPS

🥞 Perfect Thin Crepes

• Batter should be slightly runny
• First crepe is always test (normal 😏)

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🍓 Balanced Flavor

• Add lemon juice → cuts sweetness
• Don’t overload filling → keeps shape clean

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✨ Café-Level Look

• Fold neatly into squares
• Dust sugar right before serving

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⚠️ COMMON MISTAKES

• ❌ Batter too thick → pancake instead of crepe
• ❌ High heat → burnt spots
• ❌ Overfilling → messy plating

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📊 CALORIES (approx)

• ~250–350 kcal per serving