Raspberry Breakfast Crepes

It’s usually a toss up in our house of a morning if we decide to have pancakes as to which type to go for – these lovely delicate crepes or the fluffy american style.  I’m a big fan of either so I’ll be happy whatever we go for.

This recipe includes raspberries as the filling but really the options are down to your own preference – the old reliable of lemon juice and sugar, a fruit compote (I will include some options for these under the Garden Produce Recipe Section), chocolate spread (a big hit in our house but I try and steer the kids from too many of these!) or even a savoury filling such as ham and cheese.

Makes:  8 – 10 Crepes


250g (9oz) Plain Flour
Pinch of Salt
1 teasp Caster Sugar
2 Eggs, lightly beaten
500ml (17fl oz) Milk
1 tablspn Melted Butter
400g (14oz) Raspberries
Icing Sugar, for dusting
Maple Syrup or Honey, to serve


  1. Sift the flour, salt and sugar into a bowl and make a well in the centre.  In a jug or bowl, mix the eggs and milk together with 100ml (3½fl oz) of water.  Slowly  pour the mixture into the well, whisking all the time to incorporate the flour and ensure a smooth batter. Stir in the melted butter.
  2. Heat a non-stick frying pan (mine has a 9 inch base) and lightly grease.  I use spray oil for this but even a piece of kitchen roll dipped in vegetable/sunflower oil with do the trick! Pour in a soup ladle full of the batter, or enough to cover the base of your pan in a thin layer.  Cook for 1 minute, or until the crepe starts to come away from the side of the pan. Turn over and cook on the other side for one minute more until just golden.  Repeat the process, stacking the crepes on top of each other until all batter has been used.
  3. To Serve, put one crepe on a serving plate.  Arrange come raspberries on a quarter of the crepe.  Fold the crepe in half, then in half again, so that the raspberries are wrapped in a little triangular pocket.  Repeat with the remaining crepes and raspberries.  Dust with icing sugar, drizzle with maple syrup or honey and serve.


You can make up the batter and set aside for 20 minutes in the fridge if you do not need to use it immediately or if you want to get ahead of time if you have guests

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