Crêpes with "raspberry jam"

Ingredients for 4 servings:

• 300 g flour
• 3 m.-sized eggs
• 400 ml milk
• 1 tbsp sugar
• 1 pinch of cinnamon
• 1 pinch of salt
• 3 tbsp butter, melted, or flavorless oil
• 1 cup of cream
• 1 packet of vanilla sugar
• 300 g raspberries, frozen or fresh
• 1 cup of yogurt (raspberry yogurt or quark)
• 5 tbsp grenadine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

My daughter’s favorite dish

First, prepare the crêpe batter: Combine flour, eggs, sugar, salt, cinnamon, melted butter or oil, and a little milk to form a thick, lump-free batter. Then add the remaining milk. Let it rest for a while. Now prepare the “Himbeerknampf”: Puree the raspberries, add the yogurt and grenadine, and mix. Whip the cream with the vanilla sugar until stiff peaks form and gently fold into the raspberry mixture. If desired, season with grenadine until the mixture tastes sweet enough. We always make the crêpes in a crêpe maker (plate), but it also works in a nonstick pan. You hardly need any fat to cook them, because the batter already contains some fat. The name “Himbeerknampf” is actually my daughter’s coined word; it’s her absolute favorite dish, and it’s always a hit with our guests’ children!