Description
Light and fluffy crepes filled with whipped vanilla cream and fresh raspberries, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter
- Pinch of salt
- 1 cup heavy cream
- 4 ounces mascarpone or cream cheese
- 1 teaspoon vanilla extract
- 1–2 tablespoons powdered sugar (optional)
- 1 cup fresh raspberries
- Powdered sugar for dusting
- Optional: raspberry coulis or melted chocolate, mint leaves, 1 teaspoon lemon zest, and 1 tablespoon raspberry liqueur
Instructions
- Whisk flour, eggs, milk, melted butter, and salt until smooth. Allow the batter to rest for 30 minutes.
- Heat a lightly buttered pan over medium heat. Pour a thin layer of batter, cooking for 1–2 minutes per side until lightly golden. Stack and cover to keep warm.
- Whip heavy cream with mascarpone and vanilla (add sugar if using) until soft peaks form.
- Spoon or pipe cream onto each crepe and top with fresh raspberries. Fold or roll the crepes.
- Dust with powdered sugar and drizzle with raspberry coulis or melted chocolate. Garnish with mint leaves if desired. Serve immediately.
Notes
For best results, ensure all ingredients are at room temperature. Use a non-stick skillet and keep it well-greased for easy flipping of crepes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: crepes, raspberry, dessert, vanilla, fluffy