Instructions: Whisk or process all ingredients except fruits together until smooth.

Let stand 1/2 hour to let bubbles escape; stir before using.

Lightly oil crepes pan and heat over medium-high heat. Pour 1/4 cup batter into hot pan and immediately tip to coat entire bottom. Place on burner and cook until edges begin to brown and batter loses its shine.

Transfer crepe to cooling rack. Repeat until all batter is used.

Crepes can be stacked if being used immediately; layer with waxed paper if refrigerating or freezing.

To serve, fill each crepe with 1/3 cup seasonal fruit or berries, roll and top with 1 tablespoon of raspberry coulis.

Note: These can be served in just a few minutes when you make the crepes ahead of time and freeze them.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.