Indulge your taste buds with a delightful French classic that’s perfect for any occasion! These Lemon Crepes with Raspberry Sauce are not just a treat for the palate, but also a feast for the eyes. Imagine thin, delicate crepes bursting with zesty lemon flavor, elegantly drizzled with a vibrant raspberry sauce that adds a touch of sweetness and a pop of color. Whether you’re impressing guests at a brunch or treating yourself to a cozy dessert, this recipe will have everyone coming back for seconds. Ready to elevate your culinary skills? Let’s dive into the world of crepes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup raspberries
- 1/4 cup sugar (for sauce)
- 1 tablespoon lemon juice
Instructions
- In a mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Whisk together until well blended.
- In a separate bowl, beat 2 large eggs until frothy. Then, add 1 1/2 cups of milk and 2 tablespoons of melted butter to the eggs, whisking until combined.
- Gradually pour the wet mixture into the dry ingredients, whisking continuously to prevent lumps. Continue whisking until the batter is smooth. Let the batter rest for about 10 minutes.
- While the batter rests, prepare the raspberry sauce. In a small saucepan, combine 1 cup of raspberries, 1/4 cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a little melted butter.
- Pour about 1/4 cup of crepe batter into the center of the hot pan. Quickly tilt and swirl the pan to spread the batter evenly into a thin layer.
- Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook for an additional 1 minute on the other side.
- Transfer the cooked crepe to a plate and cover it with a kitchen towel to keep warm. Repeat the process with the remaining batter, greasing the pan as needed.
- Once all the crepes are cooked, serve them warm with the raspberry sauce drizzled over the top. Optionally, garnish with fresh raspberries or a dusting of powdered sugar.
Tips
- Perfecting the Batter: Allowing the batter to rest for about 10 minutes is crucial. This helps the flour absorb the liquid, resulting in a smoother texture and lighter crepes.
- Temperature Control: Make sure your pan is at medium heat. If it’s too hot, the crepes will cook too quickly and may burn; too low, and they won’t develop that beautiful golden color.
- Flipping Made Easy: Use a thin spatula to flip the crepes gently. If you’re feeling adventurous, try flipping them in the air for a fun presentation!
- Customizing the Sauce: Feel free to experiment with the raspberry sauce! Add a splash of vanilla or a hint of mint for an extra flavor dimension.
- Serving Suggestions: Serve the crepes warm and consider adding a dollop of whipped cream or a sprinkle of powdered sugar for an elegant touch.
- Make Ahead: You can prepare the crepes in advance and store them in the fridge. Just reheat them in a skillet before serving for a quick and easy treat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 95mg
