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Ingredients
- 4 eggs
- 1 1/3 cup milk
- 1 tbsp melted butter
- 1/2 tsp vanilla extract
- 1 cup flour
- 1 tbsp white sugar
- 1/2 tsp salt
- Lemon curd, click link above for recipe
- Fresh raspberries
- Powdered sugar
Preparation
Step 1
Combine all ingredients in a large bowl; use immersion blender (or whisk) to mix crepe batter thoroughly. Make sure there are no lumps in the batter.
Heat a small nonstick pan over medium heat. Spray with cooking spray and using a small ladle, spoon about 3-4 tablespoons of crepe batter into the hot pan. Tilt the pan clockwise so that the batter spreads evenly over the bottom of the pan. Cook for 30 seconds to 1 minute per side; flip and cook for 10 seconds then remove from pan. Side Note: Most people only cook one side but I cook both.
Spread some lemon curd over the bottom of the crepe then roll. Sprinkle the top with raspberries and powdered sugar. Serve immediately. Enjoy.
Makes about 20 small crepes.