Wild Berry Stuffed Crepe
- Mix together in a small bowl eggs, milk, and melted butter, add sugar and a pinch of salt. Gently sift in flour until thin paste is created.
- Over medium /high heat add a few tablespoons of batter to a hot non-stick pan; flip carefully, once set.
- Fill crepes with mixed fruit and top with warm Stonewall Kitchen Raspberry Liqueur Hot Fudge and unsweetened whipped cream.