Raspberry Vanilla Cream Crepes Light Fluffy Sweetly Decadent

Raspberry Vanilla Cream Crepes Light Fluffy Sweetly Decadent

Author: Chef Elsa Prep Time: 30 min
Cook Time: 15 min Total Time: 45 min
Yield: 4 servings Category: Breakfast Cuisine: French Diet: Vegetarian

Description

Description Delicate crepes filled with fluffy vanilla cream and fresh raspberries, perfect for a sweet breakfast or elegant dessert.

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • 2 tbsp melted butter
  • Pinch of salt
  • 1 cup heavy cream
  • 4 oz 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
  • Optional: 1 tsp lemon zest
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Instructions

  1. In a bowl, whisk together the flour, eggs, milk, melted butter, and a pinch of salt until you have a smooth, thin batter. Let the batter rest for 30 minutes.
  2. Heat a non-stick skillet over medium heat and lightly grease it with oil or melted butter.
  3. Pour about 1/4 cup of batter into the center of the pan and swirl to form a thin layer. Cook for 45–60 seconds, flip and cook for another 30–60 seconds. Transfer cooked crepes to a plate and keep warm.
  4. In a chilled bowl, whip the heavy cream with powdered sugar (if using) until soft peaks form. In another bowl, beat the cream cheese until smooth and fold in the whipped cream and vanilla extract.
  5. Spoon or pipe the vanilla cream down the center of each crepe, add raspberries, and fold or roll the crepe.
  6. Dust with powdered sugar and garnish with extra raspberries and mint leaves. Optional: drizzle with raspberry coulis or melted chocolate before serving.

Notes

  1. Notes
  2. Best enjoyed fresh; crepes can be stored in the refrigerator for 2-3 days or frozen for up to 2 months.