Description
Delicate crepes filled with vanilla whipped cream and fresh raspberries, perfect for breakfast or brunch.
Ingredients
Scale
- Crepes:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 1/4 cups milk
- 2 large eggs
- 2 tbsp unsalted butter, melted (plus more for the pan)
- 1 tsp vanilla extract
- Cream Filling:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Topping:
- 1 cup raspberries (fresh or frozen)
- Powdered sugar, for dusting
- 2–3 tbsp raspberry jam or syrup (optional, for drizzling)
Instructions
- Make the crepe batter: In a bowl, whisk flour, sugar, and salt. Add milk, eggs, melted butter, and vanilla. Whisk until smooth (or blend 15 seconds). Rest batter 10 minutes.
- Cook crepes: Heat a nonstick skillet (8–10 inch) over medium heat. Lightly butter. Pour about 1/4 cup batter and swirl to coat the pan in a thin layer. Cook 45–60 seconds until edges lift, flip, and cook 20–30 seconds more. Repeat, buttering lightly as needed.
- Make filling: Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Fill crepes: Spread or pipe whipped cream onto each crepe, then roll into tubes.
- Finish: Plate crepes, add raspberries, dust with powdered sugar, and drizzle with raspberry jam/syrup if desired.
Notes
- Use a blender for smoother batter if preferred.
- Adjust sweetness by adding more powdered sugar to the cream.
- Substitute raspberries with other berries if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 430
- Sugar: 25g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 150mg