In a medium bowl, whisk wet ingredients together. Then whisk in dry ingredients.
Strain and press the mixture through a sieve to remove any lumps and allow batter to rest for 30 minutes.
Heat a 12-inch, non-stick skillet over medium-high, lightly grease pan with butter. Whisk batter and ladle ¼ cup into the pan at a time. Swirl to completely cover bottom of skillet.
Cook until underside of the crepe is golden brown, about 1-2 minutes.
Loosen edge of crepe and quickly flip. Cook 1 minute more. Repeat with remaining batter, greasing the pan as needed.
For raspberry sauce:
Heat a medium pan over medium heat. Add raspberries, sugar and water. Cook, breaking down the berries for 10 minutes or until sauce has thickened and berries are completely broken down.
Press through a sieve to remove seeds. Stir in lemon juice and serve.
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