🥣 Step 1: Make the Crepe Batter

1. In a bowl, whisk eggs and milk together.
2. Add flour, sugar, salt, and vanilla.
3. Whisk until smooth and lump-free.
4. Stir in melted butter.
5. Let batter rest 20–30 minutes (important for soft texture).

🔥 Step 2: Cook the Crepes

1. Heat a non-stick pan over medium heat.
2. Lightly grease with butter.
3. Pour about ¼ cup batter into the pan.
4. Swirl to spread thinly.
5. Cook 1–2 minutes until edges lift.
6. Flip and cook 30–45 seconds more.
7. Stack finished crepes on a plate.

Repeat until all batter is used.

🍦 Step 3: Prepare the Cream

1. In a chilled bowl, whip heavy cream until soft peaks form.
2. Add powdered sugar and vanilla.
3. If using mascarpone or cream cheese, fold it in gently.
4. Whip just until fluffy and smooth (do not overmix).

🍓 Step 4: Assemble

1. Spread a thin layer of raspberry jam over the crepe.
2. Add a generous spoon of vanilla cream.
3. Add fresh raspberries if desired.
4. 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.

💡 Pro Tips

✔ Resting batter makes crepes tender
✔ Use medium heat to avoid browning too much
✔ Slightly warm jam for easier spreading
✔ Chill cream before whipping

If you’d like, I can also give you:

• Chocolate raspberry crepes
• Lemon raspberry version
• Make-ahead brunch version
• Crepes for selling (cost & pricing guide)
• Professional plated presentation

Just tell me 😊🍓🥞