In a mixing bowl, whisk the flour and milk together until smooth and no lumps remain. Add the remaining ingredients and whisk until you have a smooth batter.

Heat a small skillet and melt a little butter. Pour in a small amount of batter and swirl the pan in a circular motion to spread it evenly. Once the edges are cooked, flip the crepe with a silicone spatula and finish cooking. Keep the crepes on a plate for filling.

Raspberry Sauce:
1 1/2 cups raspberries (about 190 grams)
3 tablespoons sugar
1/4 cup water (about 60 ml)
1 teaspoon cornstarch
1 teaspoon water

Preparation:
In a small saucepan, cook the raspberries with 1/4 cup water and the sugar. Dissolve the cornstarch in 1 teaspoon water. Once the raspberries and water are boiling, thicken with the cornstarch mixture.