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Make the custard: In a medium saucepan over medium heat, add 2 cups of milk. Bring the milk to a simmer, stirring occasionally to prevent the milk from sticking to the bottom of the pan...
Make the raspberry filling: Combine the cornstarch with 4 tablespoons of water and set aside. In a medium saucepan over medium heat, combine 3 cups of raspberries, water and sugar. Bring to a simmer and simmer for 10 minutes. Pour in the cornstarch mixture while vigorously mixing. Continue mixing until thickened, about 3 minutes...
Make the crêpes: In a large bowl, combine the eggs, milk, wate, flour, sugar, a pinch of salt and vanilla. Vigorously whisk until you’re left with a smooth batter. In a 10-inch nonstick pan over medium heat, add a drop of oil...