Crepes with Raspberry Sorbet

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.