Brie and Raspberry Crepes

For the crepes:
1 1/2 cups all-purpose flour
2 1/2 tsp sugar
1/2 tsp salt
2 large eggs
1 1/2 cups milk
2 Tbsp Butter ‘Taste’ Olive Oil

For the filling:
1/2 cup Brie cheese, softened
1/4 cup fresh thyme, chopped
2 Tbsp Raspberry Dark Balsamic Vinegar
1/2 cup fresh raspberries
Salt and pepper to taste

In a separate bowl, whisk together the eggs, milk, and butter olive oil.

Gradually pour the wet ingredients into the dry ingredients and whisk until smooth. The batter should be thin and free of lumps.

Heat a small non-stick pan over medium heat. Pour a small amount of batter into the pan and tilt to evenly coat the bottom.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen the crepe with a spatula and flip. Cook for another minute.

Repeat with the remaining batter, until all the crepes are cooked.

To assemble the crepes, spread a small amount of softened Brie cheese on each crepe, leaving a 1-inch border around the edges.

Sprinkle chopped thyme over the cheese and a few raspberries.

Drizzle a small amount of Raspberry Dark Balsamic Vinegar over the cheese, thyme, and raspberries.

Season with salt and pepper to taste.

Roll up the crepes and serve warm.