Raspberry Crêpes

Ingredients

• 250 g flour
• 2 Eggs
• 50 g butter
• 350 ml milk
• 50 ml mineral water
• 1 pinch salt
• oil (for cooking)
• 300 g frozen raspberries
• 150 g gelatin sugar (2:1)
• 2 sticks cinnamon
• raspberries (for garnish)

Instructions

1. 1.

   Melt butter in a saucepan. Whisk flour with mineral water and some milk until smooth, then add eggs, salt, and butter. Gradually stir in the remaining milk, leaving a little extra to keep the batter from becoming too thin. Let the batter rest for about 30 minutes. Add a small amount of oil to a non-stick pan and pour a ladleful of batter into the hot pan, swirling to spread evenly. When the surface dries and the edges lift from the pan, flip the crêpe.

2. 2.

   Keep warm in an oven at 80°C or let cool as desired.

3. 3.

   Puree raspberries finely and strain through a sieve. Combine the fruit purée with cinnamon and gelatin sugar in a saucepan; simmer for 3-4 minutes while stirring, then remove the cinnamon sticks. Spoon into small bowls and spread warm or cold over the crêpes, roll them up, and serve topped with fresh raspberries.