Crêpes Filled with Raspberries
- For the crêpes
- 100 grams Pastry flour
- 1 pinch salt
- 2 tablespoons sugar
- 250 milliliters milk
- 3 medium sized eggs
- 25 grams melted butter (cooled)
- clarified butter (for frying)
For the crêpes, combine the flour with the salt and sugar in a bowl. Whisk the milk with the eggs and stir into the flour. Leave to rest for 20-30 minutes.
For the filling, rinse the raspberries and mix with the vanilla sugar and raspberry liqueur. Leave to set in the refrigerator.
For the crêpes, add the butter to the batter and beat vigorously. Pour through a strainer or sieve. Cook the crêpes in a little hot clarified butter.
For the sauce, mix the cream with the egg yolk and sugar in a saucepan over low heat.
Fill the pancakes with the raspberries and serve drizzled with the cream sauce.