Instructions
Step 1 In a bowl, whisk together flour, eggs, milk, melted butter, sugar, salt, and vanilla extract until smooth.
Step 2 Let the batter rest for 15–20 minutes to improve texture.
Step 3 Heat a non-stick pan over medium heat and lightly grease with butter.
Step 4 Pour a small amount of batter into the pan and swirl to coat the surface evenly.
Step 5 Cook for about 1–2 minutes until the edges lift, then flip and cook briefly on the other side.
Step 6 Transfer to a plate and repeat with remaining batter.
Step 7 Fold or roll the crepes and stack them on a serving plate.
Step 8 Top with fresh raspberries and dust generously with powdered sugar.
Step 9 Serve warm and enjoy.
Storage and Reheating Tips
Store leftover crepes in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a pan or microwave before serving.
Crepes can also be frozen for up to 1 month; separate layers with parchment paper before freezing.
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