Soft, thin French crepes filled with silky cream and sweet-tart raspberry jam — light, elegant, and perfect for breakfast or dessert 

 Ingredients (Makes 10–12 Crepes)

 Crepe Batter

• 1 cup (125 g) all-purpose flour
• 2 large eggs
• 1 ¼ cups (300 ml) milk
• 2 tbsp melted butter
• 1 tbsp sugar
• 1 tsp vanilla extract
• Pinch of salt

 Cream Filling

• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• ½ cup mascarpone or cream cheese (optional, for richer texture)

 Filling

• ½–¾ cup raspberry jam (good quality)
• Fresh raspberries (optional)
• Powdered sugar (for garnish)

 Step-by-Step Instructions