Ingredients
- 2 eggs, at room temperature
- 1 ¼ cup milk, at room temperature
- 2 tbsp melted butter, plus extra for pan
- ½ tsp vanilla extract
- ¾ cup all purpose flour
- ½ tsp sugar
- ¼ tsp salt
For raspberry sauce:
- 2 170g /6 oz pkg. raspberries
- ¼ cup sugar
- ¼ cup water
- 1 tsp lemon juice
Instructions
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In a medium bowl, whisk wet ingredients together. Then whisk in dry ingredients.
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Strain and press the mixture through a sieve to remove any lumps and allow batter to rest for 30 minutes.
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Heat a 12-inch, non-stick skillet over medium-high, lightly grease pan with butter. Whisk batter and ladle ¼ cup into the pan at a time. Swirl to completely cover bottom of skillet.
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Cook until underside of the crepe is golden brown, about 1-2 minutes.
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Loosen edge of crepe and quickly flip. Cook 1 minute more. Repeat with remaining batter, greasing the pan as needed.
For raspberry sauce:
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Heat a medium pan over medium heat. Add raspberries, sugar and water. Cook, breaking down the berries for 10 minutes or until sauce has thickened and berries are completely broken down.
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Press through a sieve to remove seeds. Stir in lemon juice and serve.
