🥣 Step 1: Make the Crepe Batter

1. In a bowl, whisk eggs and milk.
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 crepes).

🔥 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 pan to spread thinly.
5. Cook 1–2 minutes until edges lift.
6. Flip and cook 30–45 seconds more.
7. Stack cooked crepes on a plate.

Repeat until batter is finished.

🍦 Step 3: Prepare the Vanilla Cream

1. In a 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. Beat until smooth and fluffy (do not overwhip).

🍓 Step 4: Assemble

1. Spread a layer of vanilla cream over each crepe.
2. Add fresh raspberries.
3. Fold into triangles or roll tightly.

✨ Step 5: Garnish & Serve

• Dust with powdered sugar
• Add extra raspberries on top
• Drizzle raspberry sauce or honey
• Optional: mint leaves for color

Serve immediately for best texture.

💡 Pro Tips

✔ Resting the batter makes crepes softer
✔ Use low-medium heat to avoid browning too much
✔ Strain batter if you see lumps
✔ Chill cream slightly before whipping

🌸 Make It Extra Special

• Add white chocolate drizzle
• Add lemon zest to cream
• Use mixed berries
• Lightly caramelize sugar on top

If you’d like, I can also give you:

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

Just tell me 😊🍓🥞