# 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 lemon juice
→ Decoration (optional)
14 - Additional fresh berries for garnish
15 - Powdered sugar for dusting
16 - Fresh mint leaves for garnish
# How to Make It:
01 - In a bowl, toss mixed berries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice; let macerate at room temperature while preparing batter to draw out juices and concentrate flavor.
02 - Whisk together 2 cups flour, 2 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl. In a separate bowl, beat 4 large eggs, 2 1/2 cups whole milk, 3 tablespoons melted butter and 1 teaspoon vanilla until combined. Gradually add wet mixture to dry ingredients, whisking until a smooth, lump-free batter forms; rest 15–30 minutes to hydrate the flour.
03 - Heat an 8–10 inch nonstick skillet over medium heat and brush lightly with melted butter. Pour approximately 1/4 cup batter into the center, tilt and swirl to coat the pan thinly. Cook until edges lift and underside is lightly golden, about 1–2 minutes, flip with a thin spatula and cook 20–30 seconds more. Transfer to a plate and separate layers with parchment; repeat to yield 12–14 crepes. Cool completely before assembly.
04 - Chill a mixing bowl, then whip 2 cups cold heavy cream with 1/3 cup powdered sugar and 1 teaspoon vanilla on medium-high speed until firm peaks form; avoid overwhipping to retain a silky texture.
05 - Lay a sheet of plastic wrap or parchment on the work surface. Arrange 6–7 crepes in a slightly overlapping horizontal row. Spread a thin, even layer of whipped cream over the crepes and scatter a portion of the macerated berries across the cream. Using the wrap to help, roll the crepes tightly into a log, compressing gently to create a neat cylinder. Repeat with remaining crepes to make a second roll or stack logs for a larger presentation.
06 - Wrap the crepe roll(s) tightly in plastic wrap and refrigerate for at least 2 hours or overnight to firm up and meld flavors.
07 - Unwrap the chilled roll, transfer to a serving platter, dust with powdered sugar and garnish with additional berries and mint. Slice with a sharp knife into portions and serve chilled.
