Makes: 6-8 crepes
Cook time: 2-3 minutes each
1 cup flour
11/2 cups milk of your choice
2 tbsp butter, melted (more for pan!)
Pinch of salt
1 tbsp sugar
1-2 cups OOB organic raspberries
Maple syrup for serving
- Add flour, eggs, milk, melted butter, salt and sugar into a blender and blend until smooth. It should be a light batter, not a thick pancake batter.
- Heat a large pan over medium heat and melt a tsp of butter. Pour 1/2 cup of the batter out into the pan. Working quickly, move the pan around in circles to spread the batter evenly. Leave for one minute on one side, and then flip once golden. Cook for a further minute.
- Heat frozen raspberries by just popping some boiling/almost boiling water over the top.
- Serve crepe with berries and maple syrup