Raspberry Crepes
Ingredients
- Ingredients
- 250 grams Pastry flour
- 2 eggs
- 50 grams butter
- 350 milliliters milk
- 50 milliliters mineral water
- 1 pinch salt
- vegetable oil (for frying)
- For the raspberry filling
- 300 grams Frozen raspberry
- 150 grams jam sugar (2: 1)
- 2 stalks cinnamon
- Raspberries (for garnish)
Preparation steps
Melt the butter in a pot. Stir the flour with the mineral water and some milk until smooth, stir in the eggs, salt and butter. Gradually stir in the rest of the milk (if the batter looks like it will become too liquidy, only pour in as much milk as is necessary). Let the batter sit for about 30 minutes. Pour a little oil into a frying pan and add in a small ladle of the batter, spread evenly over the pan. Once the surface of the crepe is dry and its edges touch the edges of the pan, flip the crepe. Repeat with the remaining batter until it runs out.
Keep warm in the oven at 80°C (approximately 175°F) or allow to cool as desired.
Finely purée the raspberries and pass through a sieve. Pour the purée together with the cinnamon and the sugar in a saucepan and cook, while stirring, for 3-4 minutes. Remove, pour into a small bowl and brush hot or cold on the crepes. Roll up the crepes and serve garnished with fresh raspberries.
