# Ingredient List:
→ Crepes
01 - All-purpose flour, 2 cups
02 - Whole milk, 2 1/2 cups
03 - Large eggs, 4
04 - Unsalted butter, 3 tablespoons, melted, plus additional for cooking
05 - Granulated sugar, 2 tablespoons
06 - Vanilla extract, 1 teaspoon
07 - Salt, 1/4 teaspoon
→ Whipped cream filling
08 - Heavy whipping cream (cold), 2 cups
09 - Powdered (confectioners') sugar, 1/3 cup
10 - Vanilla extract, 1 teaspoon
→ Berry layer
11 - Mixed fresh berries (strawberries, blueberries, raspberries), 2 cups
12 - Granulated sugar, 2 tablespoons
13 - Fresh lemon juice, 1 teaspoon
→ Decoration (optional)
14 - Mixed fresh berries, for garnish
15 - Powdered (confectioners') sugar, for dusting
16 - Fresh mint leaves, for garnish
# Directions:
01 - Combine the mixed berries, 2 tablespoons granulated sugar and 1 teaspoon lemon juice in a bowl; toss gently and let macerate at room temperature while you prepare the batter so the fruit releases its juices.
02 - In a large bowl whisk together the flour, 2 tablespoons granulated sugar and 1/4 teaspoon salt. In a separate bowl whisk the eggs, 2 1/2 cups milk, 3 tablespoons melted butter and 1 teaspoon vanilla until blended.
03 - Gradually pour the wet mixture into the dry ingredients while whisking until a smooth, lump-free batter forms; cover and rest 15–30 minutes to relax the gluten and improve texture.
04 - Heat an 8–10 inch nonstick skillet over medium heat and lightly brush with melted butter. Pour about 1/4 cup batter into the pan, swirling to coat the bottom evenly. Cook until edges lift and surface sets, about 1–2 minutes, flip and cook 30 seconds more. Transfer to a plate and repeat to make 12–14 crepes, stacking with parchment between layers to prevent sticking. Cool completely before assembly.
05 - Chill a mixing bowl, then beat 2 cups cold heavy whipping cream with 1/3 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form; keep chilled until ready to use.
06 - Lay a large sheet of plastic wrap or parchment on the work surface. Arrange 6–7 cooled crepes in a slightly overlapping row. Spread a thin, even layer of whipped cream over the crepes, leaving a small margin at the far edge. Distribute a portion of the macerated berries over the cream, then roll tightly into a log using the wrap to help. Repeat with remaining crepes to make a second roll if desired or stack rolls for a larger presentation.
07 - Wrap the crepe roll(s) tightly in plastic wrap and refrigerate for at least 2 hours or overnight to firm up and allow flavors to meld.
08 - Unwrap the chilled roll, dust lightly with powdered sugar, garnish with additional fresh berries and mint leaves, slice crosswise with a sharp knife and serve chilled.
