I’ll never forget my first crêpe: it was sophomore year, and my high school French teacher, Ms. Baysinger, brought a burner to class and taught us how to make the the classic version that we stuffed full of nutella and whipped cream. I remember feeling so sophisticated as I swirled the batter in the pan, yielding a perfectly thin pancake-like dessert, and one bite inspired dreams of Paris (it would be another two years before my mom and I would actually make the trip, and one of our first stops was a crêpe café in Montmarte.) With Valentine’s Day on the horizon, I thought it would be the perfect time to dust off the crêpe pan hiding in my lower kitchen cabinet and treat the fam to a build-your-own crêpe station, perfect for V-Day breakfast (or lunch, dinner, or dessert.) It was so much fun that now I’m dying to experiment with loads of other fillings… any ideas? Keep scrolling to see how these delicious ricotta crêpes with raspberry sauce came together.
*photos by Molly Winters