Crêpes with Raspberries and Cream

Whisk flour, eggs, and milk into a smooth batter, fry thin pancakes, and serve folded with raspberries and cream.

Vegetarian Dessert Breakfast Pancakes Berries

Estimated Nutrition

Calories

696.2

kcal / serving

1392.4 kcal total

Carbs

42.3g

per serving

84.6 g total

Fat

55.1g

per serving

110.2 g total

Protein

14.3g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range

piece

Egg Yolk

Free-range

300

Milk

150

Double Cream

Whipped for serving

Fruits

Raspberry

GrainsCereals

110

Plain Flour

Sifted

NutsSeeds

pinch

Salt

OilsFats

tbsp

Vegetable Oil

For greasing

Method

Sift the flour and salt into a large bowl and make a well in the center.

Whisk the egg, egg yolk, and 300ml milk into the flour until smooth.

Allow the batter to rest for several minutes.

Heat a pan with oil and pour in a ladleful of batter to coat the base.

Cook for 2 minutes, flip, and cook the other side for 1 minute.

Fold each crêpe into quarters and serve with raspberries and whipped cream.