Raspberry Breakfast Crêpes

🧂 Ingredients

• 1 1/2 cups UNBLEACHED all-purpose flour
• 1 tbsp. granulated sugar
• 1/2 tsp. baking powder
• 1/2 tsp. sea salt
• 2 cups 2% milk
• 2 large eggs
• 1/2 tsp. vanilla extract
• 2 tbsp. unsalted butter

  melted
• 1/4 cup powdered sugar

  for garnish
• 1/2 cup fresh raspberries

  for garnish
• 10 oz. fresh raspberries
• 3 tbsp. cornstarch
• 1 cup granulated sugar
• 1/3 cup water

Instructions

• 1 Measure flour, granulated sugar, baking powder, and salt into a bowl.
• 2 Stir in remaining ingredients.
• 3 Beat with electric mixer until smooth.
• 4 For each crêpe, lightly spray an 8-inch non-stick skillet with cooking spray.
• 5 Pour about 1/3 cup of the batter into skillet; immediately rotate pan until
  batter covers the bottom.
• 6 Cook until light brown; turn and brown on other side.
• 7 Remove from pan and place in ovenproof dish and store in preheated 200° or 250°
  oven while you prepare all of the crêpes.
• 8 Spread about ¼ cup raspberry topping on each crêpe; roll up.
• 9 Sprinkle with powdered sugar.
• 10 Garnish with fresh raspberries or any remaining raspberry glaze to serve.
• 11 Wash raspberries, mash down until you get one cup mashed berries.
• 12 Combine cornstarch and granulated sugar in a saucepan.
• 13 Add mashed raspberries and water.
• 14 Bring to a boil over low to medium heat and boil about two to three minutes, or
  until thickened.
• 15 Remove from heat.
• 16 Use to fill crêpes.
• 17 Yield: 12 crêpes.

Nutrition Info