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Raspberry Vanilla Cream Crepes

Raspberry Vanilla Cream Crepes That Redefine Brunch Bliss

Delight in Raspberry Vanilla Cream Crepes, a perfect brunch treat bursting with flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 crepes
Course: DESSERTS
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepes
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 2 large Large Eggs Provide structure and richness.
  • 1 cup Milk Can substitute with almond or oat milk.
  • 2 tablespoons Melted Butter Use coconut oil as a dairy-free alternative.
  • 1 pinch Salt Balances sweetness.
For the Vanilla Cream Filling
  • 1 cup Heavy Cream Greek yogurt can be used for a lighter option.
  • 8 ounces Mascarpone or Cream Cheese Swap with soft goat cheese for a unique flavor.
  • 1 teaspoon Vanilla Extract Vanilla bean paste is a luxurious alternative.
  • 1 cup Powdered Sugar Optional, adds sweetness to vanilla cream.
For Garnish and Flavor Boost
  • Fresh Raspberries Can substitute with strawberries or blueberries.
  • Optional Garnishes Powdered sugar, raspberry coulis, melted chocolate, mint leaves.
  • Optional Flavor Boosters Lemon zest or raspberry liqueur.

Equipment

  • mixing bowl
  • non-stick pan
  • whisk
  • spoon or piping bag

Method
 

How to Make Raspberry Vanilla Cream Crepes
  1. In a mixing bowl, whisk together all-purpose flour, large eggs, milk, melted butter, and a pinch of salt until smooth. Allow the batter to rest for 30 minutes.
  2. Heat a lightly buttered non-stick pan over medium heat. Pour a thin layer of batter into the pan, swirling to spread evenly. Cook for 1–2 minutes, then flip to cook the other side for an additional 30–60 seconds.
  3. In a mixing bowl, whip together heavy cream, mascarpone (or cream cheese), vanilla extract, and optional powdered sugar until soft peaks form.
  4. Take one crepe and spoon or pipe a generous amount of vanilla cream onto it. Top with fresh raspberries and fold or roll the crepe neatly. Repeat with remaining crepes.
  5. Serve the crepes with a dusting of powdered sugar, a drizzle of raspberry coulis or melted chocolate, and sprinkle of mint leaves if desired.

Nutrition

Serving: 1crepeCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Allowing the batter to rest is crucial for achieving lacy crepes. Use a non-stick pan for easy flipping.

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