Raspberry Filled Crepes

Serves: 6

Kirstin Bosco

1 January 1970

Based on User reviews:

52

Spice

51

Sweetness

46

Sourness

37

mins

Prep time (avg)

5.8

Difficulty

Ingredients:

4

Eggs

1 cup

Whole Milk

1 cup

All-Purpose Flour

2 cups

Sugar

1 tsp

Fine Sea Salt

3 tbsps

Unsalted Butter (cut into 12 cubes)

1 cup

Raspberry Jam

1 tsp

Pure Vanilla Extract

1 cup

Heavy Whipping Cream

1.5 tsps

Powdered Sugar

1 tsp

Vanilla Extract

1

Vanilla Bean

Directions:

1

Watch how to make this recipe

2

Fresh raspberries and vanilla sugar, recipe follows For the crepes: Preheat the oven to 150 degrees F

3

Line a baking sheet with parchment paper

4

In a blender, add the eggs, milk, flour, sugar, and salt

5

Blend until the mixture forms a smooth batter

6

Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat

7

Add 1 cube of butter to the pan

8

When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan

9

Cook for 1 minute until set and slightly browned

10

Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over

11

Cook for 1 minute

12

Repeat with the remaining butter and batter

13

In a small bowl, mix together the jam and vanilla extract

14

Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe

15

Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border

16

Starting at the nearest edge, roll the crepes into tube shapes

17

Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve

18

For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks

19

Add the powdered sugar and vanilla

20

Continue to beat until the cream holds stiff peaks

21

Transfer the crepes to a serving platter and sprinkle with vanilla sugar

22

Serve with whipped cream and fresh raspberries

23

Vanilla Sugar: Add the sugar to the bowl of a food processor

24

Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds

25

Add the vanilla seeds to the sugar

26

Pulse 10 to 15 times until the vanilla and sugar are combined

27

Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar

28

Add the vanilla sugar to the jar and seal

29

Shake the jar before using

30

Yield: 2 cups