Description
Delicate and thin French crepes served warm with a luscious homemade raspberry-cassis sauce. This easy-to-make recipe combines soft crepes with a sweet-tart sauce made from fresh raspberries and blackcurrant liqueur, perfect for breakfast, dessert, or a special brunch treat.
Ingredients
Scale
Crepes
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons butter, melted (plus extra for cooking)
Raspberry-Cassis Sauce
- 2 cups fresh raspberries
- 1/4 cup cassis (blackcurrant liqueur)
- 2 tablespoons sugar
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the all-purpose flour, large eggs, milk, sugar, and salt until the batter is smooth and free of lumps, creating a thin and pourable consistency perfect for crepes.
- Heat the Skillet: Place a non-stick skillet over medium heat and lightly brush the surface with melted butter to prevent sticking and add flavor.
- Cook the Crepes: Pour a small amount of batter into the skillet, tilting it to evenly coat the bottom with a thin layer. Let it cook for 1 to 2 minutes until the edges turn golden brown.
- Flip the Crepes: Carefully flip the crepe using a spatula and cook for an additional minute on the other side to ensure it is fully cooked and lightly browned. Remove from skillet and place on a plate.
- Repeat: Continue cooking the remaining batter the same way, stacking the cooked crepes on the plate as you go.
- Make the Sauce: In a saucepan over medium heat, combine fresh raspberries, cassis liqueur, and sugar. Cook for about 5 to 7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly.
- Serve: Serve the warm crepes topped generously with the raspberry-cassis sauce for a delicious and elegant dish.
Notes
- For thinner crepes, add a little more milk to the batter if it feels too thick.
- Use a non-stick or well-seasoned skillet for best results when cooking crepes.
- The raspberry-cassis sauce can be strained if you prefer a smoother texture without seeds.
- Crepes can be made ahead and kept warm by covering with foil or refrigerated and gently reheated.
- Substitute cassis liqueur with blackcurrant syrup or omit for a non-alcoholic version.
