Description
A deliciously simple recipe for crepes served with a raspberry-cassis sauce.
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
- 1 cup fresh or frozen raspberries
- 1/4 cup cassis liqueur (or substitute with raspberry syrup)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, and salt until smooth. Let the batter rest for at least 30 minutes at room temperature.
- Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with the remaining batter, stacking the crepes on a plate.
- In a small saucepan, combine the raspberries, cassis liqueur, sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the sauce thickens slightly, about 5-7 minutes.
- To serve, place a crepe on a plate, spoon some raspberry-cassis sauce over it, and fold or roll the crepe. Repeat with remaining crepes and sauce.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Add a dollop of whipped cream or a scoop of vanilla ice cream on top of the crepes for a richer dessert.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe with sauce
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Crepes With Raspberry-Cassis Sauce