Joyce’s Easy Crepes with Raspberry Syrup
Joyce’s Easy Crepes with Raspberry syrup is my daughter’s invention! The crepes are light and delicate and the syrup is tart and tangy! Perfect with the whipped cream and powdered sugar!
Ingredients
For the Crepes
1 Cup Flour
2 Large Eggs
1 Tablespoon Sugar
1/4 Teaspoon Salt
1 1/2 Cups Milk
1 Tablespoon Butter
For the Raspberry Sauce
10 ounces raspberries, frozen, thawed
1/4 Cup Sugar
2 Tablespoons Cornstarch
Powdered Sugar
Directions
For the Crepes
In a large mixing bowl, mix the flour, sugar and salt until combined.
Create a well in the flour mixture and add the eggs.
Graudually pour in milk whisking consistantly.
Let batter stand until light bubbles appear on top. 10-20 minutes.
In a small skillet over medium heat melt the butter.
Drop the batter into the pan swirling to coat the pan, I use a 1/4 C measure
Cook about 2 minutes and flip over and cook another minute
Repeat with remaining batter, add butter as needed, sometimes I need more than the first tablespoon
For the Raspberry Sauce
Heat raspberries in pan a few minutes over low heat to release juices
Add Sugar and Cornstarch
Stir consistantly until sauce thickens
You can either sieve the sauce to get rid of the seeds or serve as is
Construction
Fold Crepes as desired
Drizzle with Raspberry Sauce
Sprinkle with powdered sugar
For Extra Decadence add some Whipped Cream
Enjoy!
Joyce and I hope that you enjoy her Easy Crepes with Raspberry Syrup! They really are Yummy!
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