Easy Sweet Crepes with Raspberry Vanilla Cream Filling
Delicate, airy crepes topped with a luscious raspberry vanilla cream for a perfect brunch treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Cooking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- Whisk the batter: In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, and vanilla until smooth. Let the batter rest for 30 minutes.
- Heat the skillet: Heat a non-stick skillet over medium heat and lightly grease it.
- Cook the crepes: Pour about 1/4 cup of the batter into the skillet, cook until edges lift, then flip and cook the other side.
- Prepare the raspberry vanilla cream: Whip the heavy cream with powdered sugar until soft peaks form, then gently fold in raspberries.
- Assemble and serve: Place a crepe on a plate, spoon in raspberry cream, fold, and serve with powdered sugar on top.
Notes
For best results, let the batter rest and ensure the skillet is well-greased for easy flipping.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg