We are making crepes!🥞
Crepes are a brunch staple due to their delicacy and versatility of being sweet, savory or both! The key to making a perfect crepe is having the right pan. A great option is the 10inch nonstick skillet from AVACRAFT. These pans are great because although they are non stick they are also NON TOXIC. They are ceramic nonstick stick so they are PFOA and PTFE free which aligns with the ideal of a clean kitchen at a fraction of the cost of other brands. This is the perfect vessel for crepes because they will slide right out without the need for excessive oil and it will never have any sticking or mess stuck in the pan (and they are dishwasher safe🙈). Another plus is that all of the pans are induction compatible so there’s no limit to where they can be used🍳
Ingredients:
-1 1/4 cup all-purpose flour
- 3 tablespoons granulated white sugar
- 1/4 teaspoon salt
- 2 large eggs
- 3 1/2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/4 cup whole milk, cold
Raspberry sauce:
- 1 cup of fresh of frozen raspberries
- 1/2 Lemon (juiced)
- 2 T sugar
Whipped topping:
- ½ cup heavy cream, chilled
- ½ cup sour cream
- lemon zest
- ¼ cup confectioners’ sugar plus more for dusting
- ½ teaspoon vanilla extract
Instructions:
1. Combine dry ingredients and then wet ingredients and blend in a blender until smooth
2. Let batter rest for 15 minutes
3. In a nonstick pan, like AVACRAFT, melt 1/2 tbsp of butter over medium heat and ladle in 1/4 cup of batter and swirl to coat the bottom of the pan
4. Let it cook for 2 minutes and flip and cook for another 2
5. They will stay warm stacked on top of each other
Whipped cream:
1. Whip all ingredients in a cold bowl until stiff peaks form
Raspberry sauce:
1. In a saucepan over medium low heat add in raspberries, lemon juice and sugar and macerate
2. Cook until sauce thickens
If you want to make crepes in my favorite pan use my code RAVEATS or use the link https://avacraft.com/RAVEATS for 10% off your purchase!
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After mastering this raspberry crepe recipe, I've realized just how versatile and fun crepes can be! While I absolutely adore the sweet tang of fresh raspberry sauce with fluffy whipped topping, don't limit yourself to just one type. I often experiment with other sweet fillings too. Imagine spreading warm Nutella and sliced bananas, or a simple dusting of powdered sugar with a squeeze of fresh lemon. Strawberries and cream are another classic, and for a truly decadent treat, I sometimes melt some dark chocolate right onto the hot crepe as soon as it's flipped – perfect for that 'chocolate raspberry crepe' vibe! But crepes aren’t just for dessert or breakfast! I've recently fallen in love with savory crepes. A simple ham and Gruyere cheese filling, or sautéed spinach with feta, makes for an incredible light lunch or dinner. They're such a fantastic way to use up leftovers or get creative in the kitchen. Making crepes from scratch might seem intimidating at first, but trust me, it’s incredibly rewarding. I've learned a few tricks along the way that make a huge difference. Firstly, don't skip the batter resting time – that 15 minutes allows the flour to fully hydrate, resulting in a much smoother, more elastic crepe that’s less likely to tear. Another tip is getting your pan to the right temperature: medium heat is your best friend. Too low, and they won't brown; too high, and they'll burn before they're cooked through. My first crepe is always a tester – it helps me gauge the heat and how much batter to use for that perfect thinness. Once you get into a rhythm, it's actually quite meditative! While convenient, I've found that pre-made crepe mixes just don't offer the same delicate texture or fresh flavor as a homemade batter. Plus, making it from scratch lets you control the ingredients, which is important to me, especially when it comes to things like using fresh, local produce. Speaking of ingredients, I love finding fresh berries – sometimes I even seek out specific varieties from local farms across different states when I travel. And a quick note on equipment: a good non-stick pan really is a game-changer. I mentioned the AVACRAFT one in the main recipe, and honestly, finding a non-toxic option like a ceramic non-stick that's PFOA and PTFE free has been a huge relief. Knowing I can cook delicious food without worrying about harmful chemicals, and that cleanup is a breeze, makes the whole experience so much more enjoyable. It means I can focus on the joy of cooking and sharing these delightful treats. Whether you’re making them for a special brunch or a simple weeknight dessert, crepes are always a crowd-pleaser and a little taste of French elegance right at home.
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