Crepe Batter:
1 cup all purpose flour
1 tablespoon sugar
1 ½ cups milk
3 eggs

Lemon Raspberry Crepes Filling
Raspberry Jam or Preserves
Lemon Curd
Confectioner’s Sugar

For the Crepes:
In a medium mixing bowl or in the jar of a blender, combine the flour and sugar. Add the milk, and eggs and mix well. Refrigerate the batter for 1 hour.

To make crepes: Preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with a small amount of melted butter. Remove the batter from the refrigerator. Coat the pan with about ¼ cup of batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Keep warm while cooking the remaining crepes. Stack crepes in between layers of parchment paper between each crepe. Use as directed in recipe.

Yield: Approximately 12 crepes

Lemon Raspberry Crepes Filling
Spread a little raspberry jam or preserves and purchased lemon curd on warm crepes and fold into triangles. Dust with confectioner’s sugar and serve immediately. Allow 2 crepes per serving.

Serves: 6