Crepes with Whipped Cream and Fresh Berries

👨‍🍳 Method

For the Crepe Batter

1. 1
   Whisk the eggs, milk, melted butter, sugar and vanilla with the salt in a bowl, add the flour and mix to a smooth batter.

   BowlWhisk
2. 2
   Let the batter rest for 20 minutes.
3. 3
   Heat a flat pan and grease lightly.

   ⚙ Greased Flat PanStoveFrying pan

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
4. 4
   Pour in a small ladle of batter and swirl the pan into a thin, even layer.

   Ladle

   💡The first crêpe almost always gets tossed: it tests the heat of the pan and the amount of batter.
5. 5
   Fry 1–2 minutes, until the edges dry and brown lightly, flip and fry 20–30 more seconds. Repeat until the batter is used up.

   Stove

For the Cream Filling

1. 6
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 7
   Add the powdered sugar and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer

To assemble

1. 8
   Let the crêpes cool.
2. 9
   Spread whipped cream on each crepe, scatter most of the strawberries and raspberries on top and fold into quarters.

   💡Fill only chilled crepes and only just before serving: a warm crepe melts the whipped cream, and cut fruit releases juice that makes it soggy.
3. 10
   Serve immediately with the rest of the strawberries and raspberries on top.