Delightful Raspberry Crepes

Ingredients

• All-purpose flour (1 cup)
• Milk (1 1/2 cups)
• Eggs (3 large)
• Granulated sugar (2 tablespoons)
• Salt (1/4 teaspoon)
• Unsalted butter (4 tablespoons, melted (plus more for cooking))
• Fresh raspberries (2 cups)
• Powdered sugar (for dusting)
• Vanilla extract (1 teaspoon (optional, for added flavor))

Instructions

1. In a mixing bowl, whisk together the flour, milk, eggs, granulated sugar, salt, and vanilla extract (if using) until the batter is smooth and free of lumps. Let it rest for 30 minutes to allow the flour to fully hydrate and the flavors to meld.
2. Heat a non-stick skillet or crepe pan over medium heat and brush it lightly with melted butter to prevent sticking.
3. Pour about 1/4 cup of the crepe batter into the skillet and quickly swirl it around to evenly coat the bottom. Cook for about 2 minutes, or until the edges start to brown and the crepe is set.
4. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes until lightly golden on the other side.
5. Transfer the cooked crepe to a plate and repeat with the remaining batter, adding more butter to the skillet as needed to ensure a non-stick surface.
6. Once all crepes are cooked, fill each crepe with a generous handful of fresh raspberries, allowing their natural sweetness to shine.
7. Roll up the crepes and place them seam-side down on the serving plate. Optionally, drizzle with a simple raspberry sauce made by pureeing an additional cup of raspberries with a tablespoon of sugar and a splash of lemon juice.
8. Dust with powdered sugar just before serving for a touch of sweetness and an elegant presentation.
9. Serve warm and enjoy the delightful combination of flavors, paired perfectly with a dollop of whipped cream or a scoop of vanilla ice cream.