Description
Light and fluffy crepes filled with silky 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
- Prep Batter: In a bowl, whisk together the flour, eggs, milk, melted butter, and salt until you achieve a smooth consistency. Let the batter rest for 30 minutes.
- Cook Crepes: Preheat a lightly buttered pan over medium heat. Pour a small amount of batter into the pan, swirling it to create a thin layer. Cook for 1–2 minutes on each side, watching for a light golden color.
- Make Vanilla Cream: In a mixing bowl, whip the heavy cream until it begins to thicken. Add the mascarpone and vanilla extract, mixing until soft peaks form.
- Assemble Crepes: For each crepe, spoon or pipe some of the vanilla cream onto one side. Add a handful of fresh raspberries on top, then fold or roll the crepes around the filling.
- Finishing Touches: Dust the assembled crepes with powdered sugar and serve immediately, optionally garnished with raspberry coulis or melted chocolate and mint leaves.
Notes
Using a non-stick skillet or crepe pan facilitates easy flipping. Practice makes perfect with crepes; don’t be discouraged if the first one doesn’t turn out perfectly.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: crepes, raspberry, dessert, breakfast, brunch, vanilla cream