Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 cups fresh raspberries
- 1/4 cup cassis liqueur
- 1/4 cup sugar (for sauce)
Instructions
- In a bowl, whisk together the flour, eggs, milk, melted butter, sugar, and salt until smooth.
- Heat a non-stick skillet over medium heat and pour a small amount of batter, tilting the pan to spread it evenly.
- Cook until the edges start to lift, then flip and cook the other side until golden brown.
- Repeat with the remaining batter.
- For the sauce, combine raspberries, cassis, and sugar in a saucepan over medium heat until the raspberries break down.
- Serve crepes warm with the raspberry-cassis sauce drizzled on top.
Notes
- For a richer flavor, use whole milk instead of low-fat milk.
- These crepes can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: stovetop
- Cuisine: French
- Diet: vegetarian
Nutrition
- Serving Size: 2 crepes
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg