Ingredients
- 1 cup flour
- ¾ cup milk
- 2 eggs
- 2 tablespoons butter, melted
- 1 pinch salt
- 2 pints raspberry sorbet
- Optional garnishes: fresh raspberries, powdered sugar, lemon zest
Directions
- In a medium bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for at least 30 minutes.
- Heat a non-stick pan over medium-high heat. Grease the pan lightly with butter or non-stick cooking spray. Pour a small amount of the batter into the pan, and swirl it around to evenly coat the bottom.
- Cook for 1-2 minutes, until the edges of the crepe begin to curl and the bottom is golden brown. Flip the crepe and cook for an additional 1-2 minutes. Transfer the cooked crepe to a plate.
- Repeat this process with the remaining batter, adding more butter or cooking spray to the pan as needed. Stack the cooked crepes on a plate.
- To serve, place one or two crepes onto a plate. Top with a scoop of raspberry sorbet, and garnish with fresh raspberries, powdered sugar, and lemon zest, if desired.
Interesting Facts
- Crepes are a popular breakfast and dessert item in France, where they are often filled with sweet or savory fillings.
- Raspberry sorbet is a light and refreshing frozen dessert. It is made with fresh raspberries and simple syrup.
- Crepes can be filled with a variety of sweet or savory fillings, including fruit, whipped cream, nutella, and cheese.
