For the crêpes:
1 cups whole-wheat flour
2 tsp sugar
pinch salt
2 eggs
1/2 cup milk
1/2 cup water
1/2 tsp vanilla extract
2 tbsp melted butter
For the raspberry sauce:
2 cups raspberry
1/4 cup sugar
1 tsp lemon juice
For serving:
Few extra raspberries
1 tsp confectioners sugar
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Melt butter: Place butter into a small pan and melt it over medium heat.
SECOND:
Combine & blend: Put flour, sugar, salt, egg , milk, water, vanilla extract, melted butter in the food processor.
Blend it for one minute.
Pour into a medium bowl.
Refrigerate the batter for 2 hours or over night.
THIRD:
Make them: Take out the batter from refrigerator. If the batter is too thick you can add milk or water.
1. Grease the 6 1/2 inch crêpe pan or non stick frying pan, heat up over medium heat.
2. Pour 1/4 cup of batter into the pan.
3. Move slowly the batter around in a circular motion to make evenly round thin crêpe.
4. Fry it for a minute then slide a chopstick or a skewer under the crêpe to flip it and then fry it for another minute or so.
Slide the crêpe onto a flat plate.
Grease the pan each time until all batter is done.
FOURTH:
Make the raspberry sauce: Place
2 cups raspberry
1/4 cup sugar
1 tsp lemon juice
in a sauce pan.
FIFTH:
Cook it: Cook it over medium heat until soft and easily to press down.
SIXTH:
Sieve it: Pour raspberries through a sieve into a bowl.
SERVE THEM:
Arrange and serve them. Arrange the crêpes on a plate.
Pour raspberry sauce on it.
And top it all of with some raspberries and confectioners sugar.
