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Raspberry Vanilla Cream Crepes

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Delicate, light, and fluffy crepes filled with velvety vanilla cream and fresh raspberries, perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • 2 tbsp melted butter
  • Pinch of salt
  • 1 cup heavy cream
  • 4 oz mascarpone or cream cheese
  • 1 tsp vanilla extract
  • 1–2 tbsp powdered sugar (optional)
  • 1 cup fresh raspberries
  • Powdered sugar for dusting
  • Optional: raspberry coulis or melted chocolate, mint leaves, 1 tsp lemon zest, 1 tbsp raspberry liqueur

Instructions

  1. Whisk together the flour, eggs, milk, melted butter, and salt in a mixing bowl until smooth. Allow it to rest for 30 minutes.
  2. Heat a lightly buttered non-stick skillet over medium heat. Pour a ladleful of batter into the center, swirling to set an even layer. Cook for 1–2 minutes, then flip and cook for another minute.
  3. In a mixing bowl, whip the heavy cream with mascarpone and vanilla extract until soft peaks form. Add powdered sugar gradually if using.
  4. Take each crepe and fill it generously with the whipped vanilla cream and fresh raspberries. Fold or roll each crepe.
  5. Dust with powdered sugar and drizzle with raspberry coulis or melted chocolate before serving.

Notes

Keep cooked crepes warm under a towel and assemble just before serving for the freshest taste. You can prepare the batter the night before and refrigerate it.

Nutrition

Keywords: crepes, raspberry, dessert, brunch, vanilla, French cuisine

Find it online: https://oliviatable.com/raspberry-vanilla-cream-crepes-light-fluffy-decaden/