# 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 additional butter for cooking)
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon salt
→ Whipped cream filling
08 - 2 cups cold heavy whipping cream
09 - 1/3 cup powdered sugar
10 - 1 teaspoon vanilla extract
→ Berry layer
11 - 2 cups mixed fresh berries (strawberries, blueberries, raspberries), hulled and sliced as needed
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon fresh lemon juice
→ Decoration (optional)
14 - Additional fresh berries for garnish
15 - Powdered sugar for dusting
16 - Fresh mint leaves for garnish
# Directions:
01 - Combine mixed berries, 2 tablespoons granulated sugar and 1 teaspoon lemon juice in a bowl; toss gently and set aside to macerate while you prepare the remaining elements.
02 - Whisk together flour, 2 tablespoons granulated sugar and salt in a large bowl. In a separate bowl, whisk eggs, milk, melted butter and 1 teaspoon vanilla until homogeneous. Gradually incorporate the wet mixture into the dry, whisking until smooth and free of lumps.
03 - Cover the batter and let it rest at room temperature for 15 to 30 minutes to hydrate the flour and improve crepe texture.
04 - 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, tilting and swirling to coat the bottom evenly. Cook until edges lift and underside is lightly golden, about 1 to 2 minutes, flip and cook 20 to 30 seconds more. Transfer to a plate and separate each crepe with parchment; repeat to produce 12–14 crepes. Allow crepes to cool completely before assembling.
05 - Chill a mixing bowl and beat the cold heavy cream with powdered sugar and 1 teaspoon vanilla until firm peaks form; do not overbeat.
06 - Lay a large sheet of plastic wrap or parchment on the work surface. Arrange 6 to 7 crepes in a slightly overlapping row. Spread an even, thin layer of whipped cream over the crepes, leaving a 1/2-inch border, then scatter a portion of the macerated berries over the cream. Using the wrap to help, roll the crepes tightly into a log. Repeat with remaining crepes and filling if making a second roll.
07 - Wrap the roll(s) tightly in plastic wrap and refrigerate for at least 2 hours or overnight to firm and meld flavors.
08 - 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 and serve chilled.
