Go Back

Raspberry Vanilla Cream Crepes

Indulge in light and decadent Raspberry Vanilla Cream Crepes, filled with silky vanilla cream and fresh raspberries, offering a perfect blend of elegance and joy for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 crepes
Course: Breakfast, Brunch, Dessert
Cuisine: French, Global
Calories: 250
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 1 cup all-purpose flour
  • 2 large eggs room temperature
  • 1 cup milk room temperature
  • 2 tbsp melted butter
  • 1 pinch salt
Cream Filling
  • 1 cup heavy cream
  • 4 oz mascarpone or cream cheese
  • 1 tsp vanilla extract
  • 1 to 2 tbsp powdered sugar optional
For Assembly
  • 1 cup fresh raspberries
  • Powdered sugar for dusting
  • Optional: raspberry coulis or melted chocolate
  • Optional: mint leaves
  • 1 tsp lemon zest optional
  • 1 tbsp raspberry liqueur optional

Method
 

Preparation
  1. Whisk flour, eggs, milk, melted butter, and salt in a bowl until smooth. Let it rest for 30 minutes.
Cooking Crepes
  1. Heat a lightly buttered pan over medium heat. Pour a thin layer of batter and cook for 1 to 2 minutes per side until lightly golden. Keep cooked crepes stacked and covered to stay warm.
Making Vanilla Cream
  1. Whip the heavy cream with mascarpone, vanilla, and powdered sugar (if using) until soft peaks form.
Assembling Crepes
  1. Spoon or pipe the cream onto each crepe and add a few fresh raspberries. Fold or roll the crepes.
Finishing Touches
  1. Dust with powdered sugar, drizzle with raspberry coulis or melted chocolate, and garnish with mint. Serve immediately.

Notes

For best results, rest the batter for 30 minutes to relax gluten. Use a piping bag for neat cream dollops, and consider adding lemon zest or raspberry liqueur for extra flavor.