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Raspberry Vanilla Cream Crepes

Raspberry Vanilla Cream Crepes are a delightful treat that can brighten any meal. These thin, delicate pancakes are filled with a luscious whipped cream and fresh raspberries, creating a perfect balance of flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, brunch, Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Crepe Batter
  • 1 cup all-purpose flour This forms the base of your crepe batter, giving it structure.
  • 2 large eggs Eggs add richness and help bind the ingredients together.
  • 1.5 cups milk Milk provides moisture and helps create a smooth batter.
  • 2 tablespoons granulated sugar This adds a touch of sweetness to the crepes.
  • 1 teaspoon vanilla extract Vanilla enhances the flavor, making the crepes aromatic and delicious.
  • 0.25 teaspoon salt A pinch of salt balances the sweetness and enhances the overall flavor.
  • 2 tablespoons unsalted butter, melted Butter adds richness and helps prevent sticking during cooking.
  • 1 cup heavy whipping cream This is whipped to create a light and fluffy filling.
  • 2 tablespoons powdered sugar Powdered sugar sweetens the whipped cream without adding graininess.
  • 1 teaspoon vanilla extract (for cream) This adds extra flavor to the whipped cream.
  • 1 cup fresh raspberries Raspberries provide a burst of tartness and freshness.
  • additional powdered sugar for dusting A light dusting adds a beautiful finish to your crepes.

Equipment

  • non-stick skillet

Method
 

  1. In a mixing bowl, combine the all-purpose flour, eggs, milk, granulated sugar, vanilla extract, and salt. Use a whisk to mix everything together until the batter is smooth and free of lumps. Stir in the melted butter and let the batter rest for about 30 minutes.
  2. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a bit of butter. Pour about 1/4 cup of the batter into the pan and swirl to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another minute. Transfer to a plate and repeat with remaining batter.
  3. In a separate bowl, pour in the heavy whipping cream. Add the powdered sugar and the teaspoon of vanilla extract. Using an electric mixer, whip the cream on medium speed until soft peaks form, about 3-5 minutes. Set aside for assembly.
  4. Take one crepe and spread a generous layer of whipped cream over it. Add fresh raspberries on top of the cream. Fold the crepe in half or roll it up. Dust with additional powdered sugar and serve.

Nutrition

Calories: 320kcalProtein: 6gSodium: 200mg

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