Description

Raspberry Vanilla Cream Crepes are delicate, thin crepes filled with a luscious vanilla-infused whipped cream and fresh, tangy raspberries. Perfect for breakfast, brunch, dessert, or a special treat, they combine a light texture with fresh fruity flavor to create an elegant yet comforting dish that is easy to prepare and endlessly customizable.

Ingredients

Scale

Crepe Batter

1 cup all-purpose flour (or gluten-free blend for gluten-free option)
2 tablespoons granulated sugar
Pinch of salt
1 cup milk (or plant-based milk for vegan version)
2 large eggs (or flaxseed mixture for vegan alternative)
3 tablespoons melted butter (or plant-based butter/oil for vegan)
1 teaspoon vanilla extract

Vanilla Cream Filling

1 cup heavy cream (or whipped coconut cream for vegan)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice (optional)

Filling and Garnish

1 cup fresh raspberries
Powdered sugar, honey, or chocolate sauce for topping (optional)

Instructions

Prepare the Crepe Batter: In a large bowl, whisk together the flour, sugar, and a pinch of salt. In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract. Gradually pour the wet ingredients into the dry, whisking until the batter is smooth and free of lumps. Let the batter rest for at least 30 minutes to ensure tender crepes.
Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a small amount of batter into the pan, swirling to cover the surface thinly and evenly. Cook until the edges are slightly golden and the top has set, about 1-2 minutes, then flip and cook the other side for another 30 seconds. Repeat until all batter is used, stacking crepes with parchment paper between.
Make the Vanilla Cream Filling: In a chilled mixing bowl, whip the heavy cream until it starts to thicken. Add powdered sugar and vanilla extract, then continue whipping until soft peaks form. The cream should be smooth, fluffy, and perfectly sweetened.
Assemble the Raspberry Vanilla Cream Crepes: Lay a crepe flat and spread a generous spoonful of the vanilla cream in the center. Scatter fresh raspberries over the cream and drizzle with a little lemon juice if desired. Fold or roll the crepe gently, arranging on a serving plate. Dust with powdered sugar or drizzle with honey for a final touch.

Notes

Rest your batter for at least 30 minutes to achieve tender, flexible crepes.
Use a good non-stick pan or crepe pan to ensure easy flipping without tearing.
Pour just enough batter to coat the pan thinly for delicate crepes.
Keep cooked crepes warm by stacking them on a plate covered with a kitchen towel.
Use only fresh, ripe raspberries to avoid watery fillings and maximize flavor.

Prep Time: 40 minutes
Cook Time: 15 minutes
Category: Breakfast, Dessert
Method: Stovetop cooking
Cuisine: French

Nutrition

Serving Size: 1 crepe with filling
Calories: 180 kcal
Sugar: 8 g
Sodium: 65 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 80 mg

Keywords: Raspberry, Vanilla, Cream, Crepes, Breakfast, Dessert, Easy, Fruity, Light, Gluten-Free Option