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Raspberries & Cream Crepes

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Delicate crepes filled with sweet Biscoff spread, fresh raspberries, and fluffy whipped cream for an irresistible breakfast or dessert.

Ingredients

For the Crepes
1/2 cup cold water
1/2 cup milk
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
2 teaspoons melted butter
For Assembling
9 tablespoons Biscoff spread (about 1 tablespoon per crepe)
2 cups fresh raspberries
1 recipe whipped cream (about half used)
Powdered sugar, for garnish

Instructions

In a large mixing bowl, whisk together the water, milk, eggs, and vanilla extract until combined.
Add the flour, sugar, and salt. Whisk until the batter is smooth and lump-free. (A blender can also be used.)
Heat a crepe pan or 8-inch skillet over medium-high heat. Lightly brush with melted butter.
Pour about 1/4 cup batter into the center of the pan, immediately swirling to coat the bottom evenly.
Cook for approximately 20 seconds, or until the edges begin to set.
Loosen the edges with a spatula, flip the crepe, and cook for another 10–15 seconds.
Transfer to a plate and repeat with the remaining batter, placing a sheet of parchment paper or paper towel between crepes as they cool.
Warm the Biscoff spread for a few seconds in the microwave if desired, then spread 1 tablespoon over half of each crepe.
Add a handful of fresh raspberries over the Biscoff spread.
Fold each crepe in half, then fold again into quarters.
Top with whipped cream and a dusting of powdered sugar before serving.

Notes

Let the batter rest for 10–15 minutes for even more tender crepes.
Use fresh raspberries for the best texture and flavor.
Nutella, chocolate spread, or cream cheese can be substituted for Biscoff.
Keep cooked crepes warm by covering them loosely with foil.
Garnish with extra raspberries and a drizzle of melted Biscoff for a bakery-style presentation.

Find it online: https://allrecipesmade.com/raspberries-cream-crepes/