1teaspooncoconut sugaror white sugar or powdered sugar, to taste
¼teaspoonvanilla extract
2cupsfresh raspberriesor other berries
For the crepes:
4largeeggs
1tablespooncoconut sugaror white sugar
1cupmilkany kind
1cupcold water
1 ⅓cupall-purpose flouror gluten-free flour (see notes)
¼cupground flax seedor flax seed meal
½teaspoonsea salt
4tablespoonsbutterplus more to grease pan
Instructions
Prep: Chill a large mixing bowl and mixing blades in the freezer for 15-20 minutes (optional but recommended.) Wash and dry raspberries and set aside in a small bowl.
Make the sweet cream: Combine the heavy cream, sugar and vanilla in the chilled bowl and use a hand mixer or stand mixer on on high speed until the desired consistency is reached. I like to stop once the whipped cream is just starting to become thick, but not to the point of forming stiff peaks. Set aside.
Make the batter: Whisk the eggs and sugar together in a large bowl. Pour in the milk and water, and whisk to combine followed by the flour, flax seed meal and salt. Melt the butter and slowly add to the batter while whisking once more.
Cook the crepes: Heat a small crepe pan or skillet over medium heat. For each crepe, add a little butter to coat the pan and then pour in about ¼ cup of batter while lifting the pan to distribute it evenly. Cook the first side for a minute or two until the wetness of the batter disappears. Flip and cook another minute until light golden brown. Keep the crepes warm on a low oven or warming plate.
Assemble: Working with one crepe at a time, pour a spoonful of the sweet cream down the middle, putting raspberries all along on the filling, and then roll it all up.
Enjoy: Serve immediately, and enjoy!
Notes
Gluten-free flour: I used Bob's Red Mill 1:1 Gluten Free Flour Blend for the gluten-free version and it worked like a charm. Just make sure the one you choose is white or brown rice based and not bean based as the flavor may be too strong for these delicate beauties (Bob's also has an all-purpose flour that is garbanzo bean based--I do not recommend this one for this recipe.)