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Fresh raspberries and vanilla sugar, recipe follows
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For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
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In a blender, add the eggs, milk, flour, sugar, and salt.
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Blend until the mixture forms a smooth batter.
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Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat.
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Add 1 cube of butter to the pan.
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When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan.
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Cook for 1 minute until set and slightly browned.
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Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over.
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Cook for 1 minute.
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Repeat with the remaining butter and batter.
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In a small bowl, mix together the jam and vanilla extract.
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Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe.
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Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border.
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Starting at the nearest edge, roll the crepes into tube shapes.
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Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
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For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks.
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Add the powdered sugar and vanilla.
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Continue to beat until the cream holds stiff peaks.
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Transfer the crepes to a serving platter and sprinkle with vanilla sugar.
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Serve with whipped cream and fresh raspberries.
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Vanilla Sugar:
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Add the sugar to the bowl of a food processor.
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Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds.
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Add the vanilla seeds to the sugar.
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Pulse 10 to 15 times until the vanilla and sugar are combined.
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Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar.
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Add the vanilla sugar to the jar and seal.
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Shake the jar before using.
