Crepes with Raspberry Sauce

Step 1

In a blender, combine 1 cup flour, 1.25 cups milk, 2 eggs, and 1 tbsp melted butter. Blend until smooth, about 30 seconds. Let the batter rest for 5 minutes while you make the sauce.

Step 2

In a small saucepan, combine 2 cups raspberries and 3 tbsp sugar. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 5-7 minutes. Set aside.

Step 3

Heat a 9-inch nonstick skillet over medium heat. Add a small pat of the remaining butter and swirl to coat. Pour in about 1/4 cup of batter, tilting the pan to spread it thinly. Cook until the edges are golden and the top is set, about 1-2 minutes.

Step 4

Flip the crepe and cook for another 30 seconds until lightly browned. Slide onto a plate. Repeat with the remaining batter, adding more butter as needed.

Step 5

Fold each crepe into quarters and arrange on plates. Spoon the raspberry sauce over the top and dust with powdered sugar if desired. Serve warm.