Raspberry Cream Rolls

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tbsp melted butter
• 1/4 tsp salt
• 1/4 cup powdered sugar
• 1 cup heavy cream
• 2 tbsp powdered sugar (for filling)
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• Powdered sugar for dusting

Instructions

1. In a bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth.
2. Cover and refrigerate batter for 30 minutes.
3. Heat a non-stick skillet over medium heat and lightly grease with butter.
4. Pour 1/4 cup batter into the skillet and swirl to coat the bottom evenly.
5. Cook for 1-2 minutes until golden, then flip and cook for another 30 seconds.
6. Transfer to a plate and repeat with remaining batter, stacking the crepes as you go.
7. In a separate bowl, whip heavy cream with 2 tbsp powdered sugar and vanilla until stiff peaks form.
8. Spread a thin layer of cream on a crepe, add a few raspberries, and roll tightly.
9. Repeat with remaining crepes and raspberries.
10. Slice the rolls into 1-inch thick pieces and arrange on a serving plate.
11. Dust with powdered sugar and garnish with fresh raspberries and mint leaves.