Description
Soft, delicate crepes filled with luscious vanilla cream and fresh raspberries for a light yet decadent brunch or dessert inspired by classic French patisserie.
Ingredients
- Crepe Batter:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tbsp melted butter
- Pinch of salt
- Vanilla Cream Filling:
- 1 cup heavy cream
- 4 oz mascarpone or cream cheese
- 1 tsp vanilla extract
- 1–2 tbsp powdered sugar (optional)
- Fruit & Garnish:
- 1 cup fresh raspberries
- Powdered sugar for dusting
- Optional: raspberry coulis or melted chocolate
- Optional: mint leaves
- Optional Flavor Boosters:
- 1 tsp lemon zest
- 1 tbsp raspberry liqueur
Instructions
1. Whisk flour, eggs, milk, melted butter, and salt until smooth and let the batter rest for 30 minutes
2. Heat a lightly buttered crepe pan or skillet over medium heat and pour a thin layer of batter
3. Cook each crepe for about 1–2 minutes per side until lightly golden then stack and keep warm
4. Whip heavy cream with mascarpone, vanilla extract, and powdered sugar (if using) until soft peaks form
5. Spoon or pipe vanilla cream onto each crepe and add fresh raspberries
6. Fold or roll the crepes and place them on serving plates
7. Dust with powdered sugar and drizzle raspberry coulis or melted chocolate if desired
8. Garnish with mint leaves and serve immediately
Notes
Keep cooked crepes warm under a towel while finishing the batch.
Crepes can be made ahead and stored in the refrigerator for 1–2 days; keep filling separate until serving.
Strawberries, blueberries, blackberries, or peaches can replace raspberries.
Greek yogurt can replace mascarpone for a lighter filling.
Stack crepes with parchment paper between them for easy storage.
For extra indulgence, add chocolate drizzle or a splash of liqueur to the cream.
Nutrition
- Serving Size: 1 serving (2–3 crepes)
- Calories: 280