This fresh raspberry crepes recipe is absolutely delicious and are so easy to make! Whether you are making a romantic Valentine’s breakfast for your sweetheart or to enjoy with the family on a normal morning these will be a tasty treat. These thin crepes almost melt in your mouth filled with fresh raspberries and topped with a dusting of powdered sugar and a dollop of whipped cream.

Fresh Raspberry Crepes Recipe

Recipe:

1 1/2 cups organic all-purpose flour sifted
1/2 teaspoon sea salt

1 Tablespoon organic sugar
2 cups whole milk
4 free range eggs
3 Tablespoons grass-fed butter melted
1 teaspoon real vanilla extract

Directions:

In a blender, combine all of the ingredients and mix until smooth (about 15-20 seconds).

Oil a small skillet. Pour 1/4 cup of crepe batter into the pan and cook over medium-low heat.

Gently raise sides of pan to form a circle of batter. Cook for about 1-2 minutes per side, or until lightly browned. and golden.

Remove from the pan, stack crepes until you are ready to serve. Run a line of whipped cream down one side of the crepe, add a few fresh raspberries and roll gently.

Place on a plate and sprinkle with powdered sugar, top with more whipped cream and raspberries.

You can also fold these guys like in the picture below and sprinkle with powder sugar and a few raspberries.

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Print Raspberry Crepes Recipe

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Raspberry Crepes

Author: Rosevine Cottage Girls

Ingredients

Recipe:
1 1/2 cups organic all-purpose flour sifted
1/2 teaspoon sea salt
1 Tablespoon organic sugar
2 cups whole milk
4 free range eggs
3 Tablespoons grass-fed butter melted
1 teaspoon real vanilla extract

Instructions

In a blender, combine all of the ingredients and mix until smooth (about 15-20 seconds).
Oil a small skillet. Pour 1/4 cup of crepe batter into the pan and cook over medium-low heat.
Gently raise sides of pan to form a circle of batter. Cook for about 1-2 minutes per side, or until lightly browned. and golden.
Remove from the pan, stack crepes until you are ready to serve. Run a line of whipped cream down one side of the crepe, add a few fresh raspberries and roll gently.
Place on a plate and sprinkle with powdered sugar, top with more whipped cream and raspberries.

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