Dec 14, 2012 09:48PM ● Published by Anonymous
For the crepes
Makes 4 servings
1/2 cup flour
3/4 cup milk
1/8 teaspoon salt
2 tablespoons butter, melted and divided
Small, nonstick skillet
Thin spatula to flip
Combine the flour, egg, milk, salt, and one tablespoon butter in a large bowl and mix thoroughly. Refrigerate the batter for an hour to relax the gluten, which leads to light, airy crepes. Use this time to open your stockings!
Thoroughly coat the bottom of the skillet with butter and heat it to medium. If it’s not fully coated, add more butter. Pour ¼ cup of the batter into the pan and tilt it so the mixture evenly coats the bottom. Cook the crepe until the surface is no longer shiny and the edges are starting to brown. This could take about 2 minutes, but eyeball it for the tell-tale signs. Flip the crepe and cook until the other side is golden brown.
½ cup raspberries (mashed)
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons water
Mix all the ingredients in a small saucepan over medium-high heat. Bring to a boil, and then turn the heat down and simmer until the sauce thickens.
Spoon a line of raspberry sauce in the middle of the crepe and fold or roll it over. If you like Nutella, spread a thin layer of it on the crepe before spooning on the raspberry sauce. Serve with additional sauce for dipping.