
Lemon Crepes with Raspberry Sauce
Ingredients (12)
- For the Lemon Crepes:
- 11/2 cups all-purpose flour
- pinch of salt
- 2 cups whole milk
- 3 eggs
- fresh lemon juice and zest of 1
- 1 tablespoon pure vanilla extract
- cooking spray
- For the Raspberry Sauce:
- 16 ounces frozen or fresh raspberries,
- 1 teaspoon fresh lemon juice
- 1 cup powdered sugar
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Directions
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