Crepes With Raspberry-Cassis Sauce

Overview

Total Time: Approximately 1 hour (active cooking) + 30 minutes resting (for batter)

Cuisine: French-inspired

Difficulty: Moderate (practice makes perfect for lacy crepes!)

Ingredients

For Crepe Batter

• 1 cup (120g) all-purpose flour

• 2 large eggs (room temperature)

• 1 cup (240ml) whole milk (or plant-based milk, e.g., oat milk)

• 2 tablespoons (28g) unsalted butter, melted and cooled

• 1 teaspoon granulated sugar

• Pinch of fine sea salt

For Raspberry-Cassis Sauce

• 2 cups (300g) fresh raspberries (ripe, washed)

• 2 tablespoons (20g) crème de cassis liqueur (or substitute: 2 tbsp pomegranate molasses + 1 tbsp white balsamic vinegar)

• 2 tablespoons (20g) granulated sugar (adjust to taste)

• 1 tablespoon (15ml) rose water (or lime juice, for tangy variation)

• 2 tablespoons (30ml) water (to thin sauce if needed)

For Filling (Optional)

• 1 cup (240g) strained Greek yogurt (or 4 oz cream cheese, softened)

• ½ teaspoon vanilla extract (optional, for creaminess)

For Garnish (Optional)

• Fresh mint leaves, finely chopped

• Pomegranate seeds

• Extra fresh raspberries

Instructions

Step 1: Prepare the Crepe Batter

1. In a medium bowl, whisk together flour, sugar, and salt until fully incorporated.

2. Create a well in the center and add eggs. Whisk vigorously to break yolks and blend with the dry ingredients, forming a coarse batter.

3. Gradually pour in milk while whisking to avoid lumps. Once mostly smooth, add melted butter and whisk until completely combined.

4. Cover the batter and refrigerate for 30 minutes (critical for tender, lacy crepes).

Step 2: Cook the Crepes

1. Heat an 8-inch non-stick skillet over medium heat. Lightly oil or butter the pan, then swirl to coat evenly.

2. Pour ¼ cup batter into the pan, tilting to spread into a thin, even circle (aim for a 6–8 inch diameter). The batter should be thin enough to see the pan through it.

3. Cook 1–2 minutes until edges dry and surface sets. Flip with a spatula and cook the second side 30–60 seconds until golden.

4. Transfer to a plate; repeat with remaining batter. Note: The first crepe is often lacy and undercooked—discard or use as a snack!

Step 3: Make the Raspberry-Cassis Sauce

1. In a medium saucepan, combine raspberries, sugar, and water. Simmer over medium heat for 5–7 minutes, stirring occasionally to break down berries.

2. Remove from heat and stir in crème de cassis (or substitute) and rose water. For texture:

3. Smooth: Strain through a fine sieve, pressing gently to extract all juice.

4. Rustic: Blend directly in the pan with an immersion blender (leave pulp for body).

Step 4: Assemble the Crepes

1. Spread 2–3 tablespoons of strained yogurt (or cream cheese) evenly over a cooled crepe, leaving a ½-inch border.

2. Drizzle 1–2 tablespoons of raspberry-cassis sauce over the yogurt.

3. Roll tightly from one end to the other, forming a neat cylinder. Garnish with mint, pomegranate seeds, or extra raspberries.

Reviews

• Cookpassion (2017-10-30): "This is the best thing I tasted in my entire life... Sweet, crispy and warm. Please continue to make those wonderful recipes!"

• Mary (2017-10-24): "The deep red of the raspberry sauce mingles with white yogurt into a marbled pink. New to crepes? Always throw out the first one—it’s inevitable!"

• Shahriar (2019-12-18): "Substituted crème de cassis with pomegranate molasses + balsamic vinegar. Garnished with mint and pomegranate seeds. Best crepes ever!"

• Doris (2017-10-01): "Delicious! Subbed challah French toast with crepes. Immersion blended the sauce with pulp for a thicker presentation."

Notes & Tips

• Batter Resting: 30 minutes in the fridge ensures tender, non-sticky crepes.

• Substitutions: Crème de cassis → elderflower cordial or pomegranate molasses. Rose water → lime juice for brightness.

• Filling: Use ricotta or mascarpone for richer texture, or a yogurt-cream cheese blend for tang.

Enjoy this classic French dessert or breakfast—perfect for Valentines Day, Mother’s Day, or any cozy occasion!