# What You'll Need:
→ Crepes
01 - 2 cups all-purpose flour
02 - 2 1/2 cups whole milk
03 - 4 large eggs
04 - 3 tablespoons unsalted butter, melted, plus extra for cooking
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon salt
→ Whipped cream filling
08 - 2 cups heavy whipping cream, cold
09 - 1/3 cup powdered sugar
10 - 1 teaspoon vanilla extract
→ Berry layer
11 - 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon fresh lemon juice
→ Decoration (optional)
14 - Additional fresh berries
15 - Powdered sugar for dusting
16 - Fresh mint leaves
# Cooking Steps:
01 - In a medium bowl, combine the mixed berries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Toss gently and let sit at room temperature to macerate while you prepare the batter, stirring once or twice.
02 - Whisk together the flour, 2 tablespoons granulated sugar and salt in a large bowl. In a separate bowl, whisk the eggs with the milk, melted butter and 1 teaspoon vanilla. Gradually pour the wet mixture into the dry ingredients, whisking until smooth. Cover and let the batter rest 15–30 minutes to relax the gluten and remove air bubbles.
03 - Heat an 8–10 inch nonstick skillet over medium heat and brush lightly with melted butter. Pour about 1/4 cup batter into the pan, immediately tilt and swirl to form a thin, even layer. Cook until edges lift and underside is pale golden, about 1–2 minutes, flip and cook 20–30 seconds more. Transfer to a plate and separate layers with parchment paper. Repeat to make 12–14 crepes; allow to cool completely before assembly.
04 - Chill a mixing bowl and beaters briefly, then whip the cold heavy cream with powdered sugar and 1 teaspoon vanilla on medium-high speed until stiff peaks form. Keep chilled until ready to use.
05 - Lay a large sheet of plastic wrap or parchment on the work surface. Arrange 6–7 cooled crepes in a slightly overlapping horizontal row. Spread a thin, even layer of whipped cream over the crepes, leaving a 1–2 cm border. Scatter a portion of the macerated berries across the cream. Using the plastic wrap to assist, roll the crepes tightly into a log. Repeat with remaining crepes to form a second roll if desired.
06 - Wrap the crepe roll(s) tightly in plastic wrap and refrigerate for at least 2 hours or overnight to allow the filling to firm and flavors to meld.
07 - Unwrap the chilled roll, place on a serving platter, dust with powdered sugar and garnish with additional fresh berries and mint leaves as desired. Slice with a sharp knife and serve chilled.
