Crepes in raspberry sauce

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Ingredients

For the crepes:

1 cup all-purpose flour
1 tbsp salted butter, melted
2 eggs
A pinch of table salt
A pinch of white granulated sugar
1 1/2 cups of whole milk, it could be 1 or 2 cups (the more liquid, the thinner the crepes, so it’s up to you).

For the sauce:

3.5 oz salted butter
5.3 oz powdered sugar, sugar glass or icing sugar
9 oz raspberries
5 fl oz rum (can be replaced with cognac)

Preparation

Put all the ingredients for the crepes in a blender and blend for a few minutes until obtaining a smooth liquid, put in a jar and refrigerate (1 hour is enough), so the flour is hydrated and without any bubbles.

Heat a pan, hopefully a non-stick pan, slightly oiled (wipe the pan with a napkin to remove the excess oil) over low heat, pour a ladle of the crepe batter, move to spread it. When it begins to brown at the bottom, flip using a spatula and cook for a few minutes. Repeat until using all the batter.

Macerate the raspberries in rum for 1 hour.

Melt the butter in a large pan over low heat, add the raspberries and sugar and cook for a few minutes slightly squeezing the raspberries to flatten them a little.

Carefully put the crepes, one by one, in the frying pan with the mixture, flip gently, fold in 4, and enjoy!

Recipe by: @minigourmet