Raspberry Jam Crepes for Brunch and Dessert

For the crepes

• 1 cup (125 g) all-purpose flour
• 1 tbsp granulated sugar
• ¼ tsp fine salt
• 2 large eggs, at room temperature
• 1¼ cups (300 ml) whole milk, at room temperature
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• Extra butter or neutral oil for the pan

For the filling and topping

• ¾ cup raspberry jam, seedless or regular
• 1 cup fresh raspberries
• Powdered sugar for dusting
• Softly whipped cream, optional
• Finely grated lemon zest, optional

Helpful equipment

• Large mixing bowl and whisk
• Measuring cups and spoons
• 8- or 9-inch nonstick skillet
• ⅓-cup measure or small ladle
• Thin flexible spatula
• Clean plate and kitchen towel
• Fine-mesh sieve for powdered sugar

Ingredient notes

• Flour: Spoon it into the measuring cup and level it rather than packing it down. Too much flour makes crepes thick and rubbery.
• Milk: Whole milk gives the best balance of tenderness and richness. Two-percent milk also works.
• Butter: Melted butter enriches the batter and helps the crepes brown evenly.
• Raspberry jam: Use a jam you enjoy on toast. Warm very thick jam for a few seconds so it spreads without tearing the crepes.

Mix and rest the batter

1. Combine the dry ingredients: Whisk the flour, sugar, and salt together in a large bowl.
2. Add the wet ingredients: In a separate jug, whisk the eggs, milk, melted butter, and vanilla. Pour the mixture gradually into the flour while whisking until smooth.
3. Remove any lumps: For an especially silky batter, pour it through a fine-mesh strainer. It should be thinner than pancake batter and pour easily.
4. Let it rest: Cover and rest the batter for 10–20 minutes at room temperature. If resting longer than 30 minutes, refrigerate it.

Cook, fill, and serve

5. Heat the pan: Place the skillet over medium heat. Lightly brush it with butter, then wipe away excess so only a thin film remains.
6. Swirl the batter: Whisk the batter once, add about 3 tablespoons to the center of the pan, and immediately tilt and rotate the skillet to cover the base in a thin layer.
7. Cook both sides: Cook for 60–90 seconds, until the surface looks set and the edges lift easily. Flip and cook the second side for 20–30 seconds.
8. Keep them tender: Transfer the crepe to a plate and cover with a clean towel. Repeat, lightly greasing the pan only when necessary.
9. Add the filling: Spread 1–1½ tablespoons raspberry jam over each warm crepe, leaving a narrow border. Roll into a cylinder or fold into quarters.
10. Finish the plate: Dust with powdered sugar, scatter with fresh raspberries, and serve with whipped cream or lemon zest if desired.