Raspberry Crepe with Cream and Gelato

'Place all ingredients for the batter in a blender cup.'

'Close and blend for 5 seconds or until everything is well mixed.'

'Refrigerate for 15 minutes.'

'Heat a small frying pan and grease with melted butter.'

'Add approximately 2 tablespoons of batter to the pan.'

'Flip the crepe over to spread the batter.'

'Cook for 1 minute, until lightly browned, flip and cook the other side.'

'Remove from the pan and place on a cloth.'

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'' Prepare the filling: place milk in a pot and bring to a simmer.'

'' Whisk egg yolks with heavy cream.'

'' Add a little hot milk to the whisked eggs.'

'' Mix and pour into the pot with remaining milk.'

'' Cook, stirring, until thickened.'

'' Let cool.'

'' Prepare the topping: melt raspberry gelato and reserve.'

'' Spread the filling over crepes and fold twice, in half.'

'' Place crepes on a tray and cover with melted gelato.'

'' Serve 6-8 pieces.'