Crepes are easy, delicious and impressive to serve.

Ingredients:

1. 1 cup of flour sifted
2. 1-1 1/2 cups of milk or soy
3. 1 large egg
4. 1/2 tbsp of sugar1 tsp vanilla extract
5. pinch of salt
6. pinch of cinnamon
7. butter for the pan
8. tepid water
9. 2 cups of raspberries
10. 1 cup of sugar
11. 1 cup of water
12. 1/2 lemon’s worth of juice and zest

For the Crepes:

1. Start by beating the egg in a large bowl, add in the flour slowly. Mix until the egg is evenly distributed.
2. Add the milk slowly while stirring, the mixture may look a bit clumpy, but keep stirring.
3. Add a pinch of salt, cinnamon, the sugar and vanilla. The consistency should be thicker than cream. Consistency will vary on the kind of flour and milk you use. Add water anf flour accordingly.
4. In a medium-hot pan melt a tablespoon of butter, and scoop some of the crepe mixture with a ladle and rotate the pan while pouring in the batter. You want the batter to evenly coat the pan in a circular shape.
5. You’ll know the crepe is ready to flip when the edges start to crisp, ease the edge of the crepe off the pan with a spatula and flip it over. You want them to crisp a very light brown.
6. Once the other side is done (these babies cook fast so check every minute or so) slide it onto a plate, add some butter to the pan and repeat. You should end up with a small stack of crepes.
7. Note: the first crepe you make will look horrific. Feel free to munch on it while you work on the rest.

Raspberry Syrup:

1. In a small pot add the water and the sugar. Bring to a high-medium boil and stir.
2. Add the raspberries in and crush them as you stir.
3. Add the lemon juice and finally the lemon zest. Make sure you’ve got a thick syrup consistency and set the pot aside to cool.
4. Take a large spoonful of the raspberry syrup and spread over your crepe, then fold it in half, and then in half again.
5. You can add whipped cream, or icing sugar and fresh berries to top it off. Voila.

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