I was inspired to make these and share after RHOSLC on Season 4, 10/3/23 at Lisa’s whatever event, I forget already, where they were served! Thought Lisa was going to be wearing one! I do love me some crepes, so here we go! Don’t be scared, they’re easy! They’re baasically just really thin pancakes. French pancakes, if you will.
***Alert*** the batter needs to rest for an hour after blending.
This recipe makes approximately 5 – 6 crepes.
3 large eggs
1 & 1/3 cup 2% or whole milk
¾ cup flour
¾ tsp salt
1 tsp vanilla
5 T unsalted melted butter – separated – melt separately 2 T and 3 T – this makes it easier.
12 oz containers of fresh raspberries (you can use other berries too)
approx 1/2 cup melted chocolate chips
chocolate sauce
whipped cream
Blend all on high for 1 minute with the exception of the melted butter, berries, chips, sauce and whiipped cream. Cover and allow to rest at room temp for an hour.
Whisk in 3T of the melted butter – the remaining is used for cooking them.
Heat an 8 inch skillet over med-high heat, brush skillet with some of the remaining melted butter. (You’ll be reapplying butter between each crepe.)
Pour approximately ¼ cup of the batter, and give it around 1 minute, check the bottom, and flip over with a spatula and your fingers as soon as you see it’s golden brown. Cook for another 30 seconds – minute on other side, and repeat with remaining batter, brushing with butter remaining melted butter each time. I put mine between pieces of foil as I’m making them.
Melt around ½ cup of semi-sweet chocolate chips in microwave.
Then you’ll put some of your fresh raspberries in each crepe, spoon some of the melted chocolate, I didn’t measure but here’s a photo for reference. you could also use cut-up strawberries, or blueberries.
Fold over, garnish with chocolate sauce and whipped cream!
