# What You'll Need:
→ Crepes
01 - All-purpose flour — 250 g
02 - Whole milk — 600 ml
03 - Large eggs — 4
04 - Unsalted butter, melted — 40 g (plus additional for cooking)
05 - Granulated sugar — 25 g
06 - Vanilla extract — 1 tsp (5 ml)
07 - Fine salt — 1/4 tsp (≈1.25 ml)
→ Whipped cream filling
08 - Heavy whipping cream, cold — 480 ml
09 - Powdered sugar — 40 g
10 - Vanilla extract — 1 tsp (5 ml)
→ Berry layer
11 - Mixed fresh berries (strawberries, blueberries, raspberries) — 300 g
12 - Granulated sugar — 25 g
13 - Fresh lemon juice — 1 tsp (5 ml)
→ Decoration (optional)
14 - Additional fresh berries — to garnish
15 - Powdered sugar — for dusting
16 - Fresh mint leaves — for garnish
# How to Make It:
01 - In a medium bowl, combine the mixed berries with 25 g granulated sugar and 1 tsp (5 ml) lemon juice; toss gently and let macerate at room temperature while preparing batter to draw out juices and concentrate flavor.
02 - Whisk the 250 g of all-purpose flour with 25 g granulated sugar and 1/4 tsp fine salt in a large mixing bowl until homogenous to ensure even distribution.
03 - In a separate bowl, whisk together 4 large eggs, 600 ml whole milk, 40 g melted butter and 1 tsp (5 ml) vanilla until smooth; gradually stream the wet mixture into the dry ingredients while whisking to form a lump-free batter.
04 - Cover the batter and allow it to rest for 15–30 minutes at room temperature to relax the gluten and improve crepe texture.
05 - Heat an 20–25 cm nonstick skillet over medium heat and lightly brush with melted butter; pour approximately 60 ml batter into the pan, tilt to coat evenly, cook until edges lift (about 1–2 minutes), flip and cook 30 seconds more; transfer to a plate and separate layers with parchment to prevent sticking. Repeat to yield 12–14 crepes and cool completely.
06 - Chill a mixing bowl, then beat 480 ml cold heavy cream with 40 g powdered sugar and 1 tsp (5 ml) vanilla until firm peaks form, taking care not to overwhip.
07 - On a sheet of plastic wrap or parchment, arrange 6–7 cooled crepes in a slightly overlapping row; spread a thin, even layer of whipped cream over the crepes, scatter a portion of the macerated berries across the cream, then roll tightly into a log using the wrap to shape and compact. Repeat with remaining crepes to make a second roll if desired.
08 - Wrap the crepe roll(s) snugly and refrigerate for at least 2 hours or overnight to firm the filling and ease slicing.
09 - Unwrap, transfer the roll to a serving platter, dust with powdered sugar and garnish with additional berries and mint; use a sharp knife to slice and serve chilled.
