Thaw croissants covered, either at room temp. 30-60 minutes or refrigerated overnight.
Flatten fully thawed croissants with rolling pin. Spread approx. 2/3 tsp butter on top and bottom sides; place on preheated griddle held down by greased steak weight.
Cook until slightly browned (3-5 minutes) on each side.
Sprinkle 1 Tbsp sugar on griddle and cook an additional 1-3 minutes per side until caramelized and crisp; remove from heat and allow to cool.
Place on serving plate and pipe on 1 1/3 oz. (1/2 cup) whipped topping and place on 8 raspberries.
Garnish with 1 Tbsp basil chiffonade and serve immediately.
