One of my favorite places to go is the La Creperie in Long Beach. I decided to make my own version of one of their desert crepes, Spring Raspberry Pecan Crepes. The recipe is simple and fun to make! Combine 4 large eggs, 1/2 teaspoon of salt, 6 tablespoons of sugar, 1 cup of flour, 1/2 cup of milk, and 2 tablespoons of butter to make the batter. Pour 1/4 of a cup onto a well-seasoned skillet set on medium high, rolling the mixture back and forth quickly to cover the surface of the pan thinly. For the topping whip 1 cup of sour cream (I substituted this w/Greek Yogurt) 2 tablespoons of brown sugar and 1/2 teaspoon of vanilla extract.
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