8 large eggs
3 ½ cups whole milk
3 cups all-purpose flour
(13.5 ounces)
2 tps salt
7 oz unsalted butter
melted and browned
2 pints raspberries
1 cup sugar
2 cups heavy cream
1/4 cup cream fraiche
3 T powdered sugar
1 T Vanilla
The Crêpes
In a large mixing bowl, combine eggs, milk and salt. Whisk together until blended. Slowly add flour, mixing continuously. If you add flour too quickly, the batter will become lumpy. If that happens, strain it through a sieve. * Do not whisk excessively or the batter will become tough. Next, whisk in melted/browned butter. Adjust with milk or flour if needed. Cover and let rest for 10 minutes.
Pre-heat a non-stick skillet over medium heat and brush with butter. Ladle batter into pan, tilt and swirl to cover the entire bottom of the pan. When the crêpe starts to firm on the bottom, loosen the edges with a spatula or your fingers and flip over. When both sides are golden brown, remove it from the skillet and repeat process until batter is finished.
The Raspberry Compote
Add fruit and sugar to medium saucepan. Allow to boil until desired thickness, 25-45 minutes. If compote is not thick enough and a cornstarch and water slurry.
**Compote can also be made with any seasonal berries. Strawberries, blueberries, or blackberries.
The Whipped Cream
In a large stainless steel mixing bowl whip cream, cream fraiche sugar and vanilla together until it forms a medium peak.
To Serve
Place 2 or 3 crepes on each plate. Spoon sauce over and or below the crepes Top with whipped cream. Dust with powdered sugar.