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5 from 1 vote

Crepes with raspberry sauce

Louisa Clements
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Servings 8


  • 2 eggs, at room temperature
  • 1 1/4 cup milk, at room temperature
  • 2 tbsp melted butter, plus extra for pan
  • 1/2 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1/2 tsp sugar
  • 1/4 tsp salt

For raspberry sauce:

  • 2 170 g/6 oz pkg. raspberries
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tsp lemon juice


  • In a medium bowl, whisk wet ingredients together. Whisk in dry ingredients.
  • Strain and press through a sieve to remove any lumps, 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 1/4 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.
Tried this recipe?Mention @LivingLou or tag #LivingLou!