Ingredients:

  • 125g all-purpose flour
  • 2 large eggs
  • 240ml whole milk
  • 60ml water
  • 30g melted butter
  • 1 tsp vanilla bean paste
  • 15g granulated sugar
  • 1 pinch salt
  • 225g cream cheese, softened
  • 60g powdered sugar
  • 120ml heavy cream
  • 300g fresh raspberries, divided
  • 1 tsp lemon juice
  • 1 tbsp granulated sugar
  • 10g butter for pan

Instructions:

  1. Blend the 125g flour, 2 eggs, 240ml milk, 60ml water, 30g melted butter, vanilla paste, 15g sugar, and salt until completely smooth and frothy.
  2. Rest the batter in the fridge for 30 minutes. Note: This is vital for the gluten to relax.
  3. Whip the 225g cream cheese and 60g powdered sugar until creamy and pale.
  4. Fold the 120ml heavy cream into the cheese mixture until it holds soft, velvety peaks.
  5. Simmer half of the raspberries with the lemon juice and 1 tbsp sugar until the berries shatter and form a syrup.
  6. Heat your skillet over medium high and melt a tiny sliver of the 10g butter until it sizzles and foams.
  7. Pour about 3 tablespoons of batter into the center while simultaneously swirling the pan to coat the bottom.
  8. Cook for about 60 seconds until the edges turn golden and pull away from the sides.
  9. Flip carefully and cook the second side for 30 seconds until lightly spotted and set.
  10. Assemble by spreading the cream cheese filling down the center, folding or rolling, and topping with the raspberry sauce and remaining fresh berries.