Step 1: Make the Crepe Batter
- In a bowl, whisk eggs and milk together.
- Add flour, sugar, salt, and vanilla.
- Whisk until smooth and lump-free.
- Stir in melted butter.
- Let batter rest 20–30 minutes (important for soft texture).
- Step 2: Cook the Crepes
- Heat a non-stick pan over medium heat.
- Lightly grease with butter.
- Pour about ¼ cup batter into the pan.
- Swirl to spread thinly.
- Cook 1–2 minutes until edges lift.
- Flip and cook 30–45 seconds more.
- Stack finished crepes on a plate.
Repeat until all batter is used.
Step 3: Prepare the Cream
- In a chilled bowl, whip heavy cream until soft peaks form.
- Add powdered sugar and vanilla.
- If using mascarpone or cream cheese, fold it in gently.
- Whip just until fluffy and smooth (do not overmix).
Step 4: Assemble
- Spread a thin layer of raspberry jam over the crepe.
- Add a generous spoon of vanilla cream.
- Add fresh raspberries if desired.
- Fold into triangles or roll tightly.
Step 5: Garnish & Serve
- Dust with powdered sugar
- Drizzle extra raspberry sauce
- Add fresh berries on top
- Optional: white chocolate drizzle
Serve immediately for the best creamy texture.
