Raspberry Custard Crêpes


  • 3 egg yolks
  • 2/3 C. Sugar
  • 2 Tbsp Corn Starch
  • 1 Cup Heavy Cream
  • 1/2 Cup milk
  • 1 tsp vanilla

Whisk together sugar and corn starch. Add egg yolks and whisk together until it’s smooth and gel-like. Heat the milk and cream together in the microwave until hot but not boiling. Over medium heat in a medium saucepan, slowly add the hot milk/cream while whisking petulantly. Stir constantly until it comes to a slow boil and thickens. Add vanilla, cover the surface with plastic wrap, and chill thoroughly.

Raspberry filling

  • 1 1/2 cups raspberries (fresh or frozen)
  • 1 Tbsp fresh lemon juice
  • 2/3 C. Sugar
  • 2 Tbsp. Corn starch

Lightly mash the berries in a medium saucepan. Add the lemon juice.

In a small bowl, whisk together the sugar and corn starch (so it doesn’t develop lumps). Put saucepan over medium heat, and stir in the sugar mixture. Stir constantly while cooking, until it starts to simmer and thicken. Remove from heat and chill thoroughly.


  • 1 Cup Krusteas Buttermilk pancake mix
  • 1 Tbsp oil
  • 1 egg
  • 1 1/2 cup milk

Whisk together until smooth and let sit for 20 minutes. If too think, thin with a little more milk. Make crêpes.