Cinnamon Crepes with Raspberries and Chantilly Cream

Mimi from Manger (a marvelous blog, btw, with fabulous photography by her husband) says she got this recipe from her Icelandic MIL, Jóhanna, who is famous for her cinnamon pancakes. Well, Mimi and her family call them pancakes, but they are without a doubt what we call crepes...the batter and the finished texture.  
I love the way she served them in a folded triangle rather than rolled up. They're easy enough to make but difficult to get an even golden brown on each and every one of them. Don't you think this would be fabulous in the fall with some caramelized apples? My mouth waters just thinking of it. 
Mimi  made them with pears, but said she was thinking strawberries, which is why I decided to post this now. Our strawberries and raspberries are lovely at the moment. (But I'm keeping this in mind for fall.)

Cinnamon Crepes with Raspberries and Chantilly Cream
From Mimi at her Manger blog

Ingredients:

2 tablespoons unsalted butter, melted

1/3 cup granulated sugar

2 eggs

 2 ½ cups full-cream milk

1 and 1/2 cups plain flour

¼ tsp fine salt

1/2 tsp vanilla extract

1 teaspoon baking powder

1 ½ teaspoon ground cinnamon

Fruit of your choice

Chantilly Cream (recipe follows)

Method:

In a crepe pan, melt the butter, take off the heat and leave to cool. Meanwhile, in a large bowl, combine sugar and eggs. Whisk briskly for a minute, then gradually add the milk and flour, baking powder, salt and vanilla extract, until you get a smooth batter. Add the cinnamon, mix well, then finally add the all butter that was in the pancake pan.

Heat the pancake pan on a medium to high heat. When the pan is very hot, spoon ¾ of a ladle of batter and pour on pan, swirling the pan to evenly cover the surface. Cook for a minute or so, until the edges start browning. Lift the edges slightly with a palette knife and turn the pancake to cook on the other side. For 30 seconds. The pancakes are best golden brown. I placed wax paper between the crepes. Cover with a tea towel to keep the soft until cool and ready to serve.
Prepare whatever fruit you are using. Make the chantilly cream.

Place 1 tablespoon of whipped cream in the center of the pancake, add 2 teaspoons of diced fruit. Fold in half and fold again to form a triangle. Serve immediately.

Chantilly Cream

Ingredients:

1 cup heavy cream

1/2 teaspoon vanilla extract

1 tablespoon sugar

Method:

Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until serving.

Surgery update: Much easier than I expected, I even walked out of the outpatient clinic on my own!  Walking quite normally now and will begin rehab soon to get complete extension back. All in all, a success.