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Raspberry Vanilla Cream Crepes

Decadent Raspberry Vanilla Cream Crepes for a Perfect Brunch

Indulge in delightful Raspberry Vanilla Cream Crepes, a perfect brunch treat with a balance of sweetness and tartness.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 crepes
Course: Desserts
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepes
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 2 large Eggs
  • 1 cup Milk Use non-dairy milk for lactose-free.
  • 2 tablespoons Melted Butter Can substitute with vegetable oil.
For the Vanilla Cream Filling
  • 1 cup Heavy Cream Greek yogurt can serve as a lighter alternative.
  • 8 ounces Mascarpone or Cream Cheese
  • 1 teaspoon Vanilla Extract Use vanilla bean paste for more intense flavor.
  • 1 tablespoon Powdered Sugar Optional, can skip for less sweet filling.
For Assembly and Toppings
  • 1 cup Fresh Raspberries Frozen raspberries can also be used.
  • 1 tablespoon Lemon Zest Optional.
  • 1 tablespoon Powdered Sugar for Dusting
  • 1 tablespoon Raspberry Coulis or Melted Chocolate Optional for richer experience.

Equipment

  • Mixing Bowl
  • Non-stick pan
  • Electric Mixer

Method
 

Step‐by‐Step Instructions
  1. In a mixing bowl, whisk together all-purpose flour, eggs, milk, melted butter, and a pinch of salt until smooth. Allow to rest for 30 minutes.
  2. Heat a non-stick pan over medium heat. Lightly grease with butter. Pour batter, quickly swirl to coat. Cook for 1-2 minutes until edges lift and underside is golden. Flip and cook for another 30-60 seconds. Stack on a plate and cover to keep warm.
  3. Combine heavy cream, mascarpone, and vanilla extract in a mixing bowl. Whip on medium speed until soft peaks form, being careful not to overwhip.
  4. Lay one crepe on a plate, spoon or pipe vanilla cream in the center, scatter raspberries, and fold or roll the crepe.
  5. Dust with powdered sugar and dribble raspberry coulis or chocolate over the top, garnish with mint leaves, and serve immediately.

Nutrition

Serving: 1crepeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allowing the batter to rest is key for tender crepes. Using a non-stick pan makes flipping easier. Watch heat to ensure even cooking.

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