Joyce’s Easy Crepes with Raspberry Syrup

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Miscellaneous Goodies - 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!


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


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


Fold Crepes as desired
Drizzle with Raspberry Sauce
Sprinkle with powdered sugar
For Extra Decadence add some Whipped Cream

Joyce and I hope that you enjoy her Easy Crepes with Raspberry Syrup!  They really are Yummy!

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