Description
Delicate crepes filled with fluffy vanilla cream and fresh raspberries, perfect for a sweet breakfast or elegant 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 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
Instructions
- 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.
- Heat a non-stick skillet over medium heat and lightly grease it with oil or melted butter.
- 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.
- 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.
- Spoon or pipe the vanilla cream down the center of each crepe, add raspberries, and fold or roll the crepe.
- Dust with powdered sugar and garnish with extra raspberries and mint leaves. Optional: drizzle with raspberry coulis or melted chocolate before serving.
Notes
Best enjoyed fresh; crepes can be stored in the refrigerator for 2-3 days or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: crepes, raspberry, vanilla, breakfast, dessert, easy recipes