For the crepe batter
1/2 cup all-purpose flour (60g)
1 pinch of salt
2 eggs
2 tablespoons melted butter
1/3 cup milk
For the filling
1 kg fresh raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons Grand Marnier or Cointreau liqueur
2 tablespoons melted butter
For the crepe batter
1/2 cup all-purpose flour (60g)
1 pinch of salt
2 eggs
2 tablespoons melted butter
1/3 cup milk
For the filling
1 kg fresh raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons Grand Marnier or Cointreau liqueur
2 tablespoons melted butter
Prepare the crepes: Whisk together flour and salt in a small bowl
Add eggs and melted butter, whisking until smooth
Add milk and 1/3 cup water, whisking until a smooth batter forms
Let it rest for 1 hour
Heat an 18 cm non-stick skillet over medium heat
Grease with butter and cook the crepe batter in 3 spoonfuls, flipping when browned on both sides
Repeat until all batter is used up
Make the filling: Cut fresh raspberries in half, reserving four for garnish
In a saucepan, whisk together granulated sugar, cornstarch, and orange juice
Add liqueur and melted butter, whisking constantly
Bring to a simmer over low heat and cook for 1 minute
Remove from heat and add raspberries
Place 1/3 cup of filling in the center of each crepe and roll up
Place two crepes on each plate
Garnish with reserved raspberries
Serves 8, approximately 231 calories per serving
