Berry Crepes with Whipped Cream
Thin, lacy crepes rolled around strawberries and raspberries, piled with softly whipped cream.
Method
Whisk flour, eggs, milk, melted butter, sugar, salt, and vanilla together until completely smooth. Let the batter rest 15 minutes.
Heat a lightly buttered nonstick skillet over medium heat. Pour in a thin layer of batter, swirling to coat the pan, and cook 1-2 minutes per side until lightly golden. Stack cooked crepes between sheets of parchment.
Whip the cream with the powdered sugar to soft peaks.
Fill each crepe with a spoonful of whipped cream and a few berries, then fold or roll.
Top with the remaining whipped cream and berries just before serving.
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