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Raspberry Vanilla Cream Crepes

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Delicate and fluffy crepes filled with whipped cream and fresh raspberries, perfect for brunch or dessert.

Ingredients

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  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 1 cup fresh raspberries
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for cream)

Instructions

  1. Prepare the Crepe Batter: In a mixing bowl, whisk together flour, eggs, milk, melted butter, vanilla extract, and sugar until the batter is smooth. Let it rest for 30 minutes.
  2. Cook the Crepes: Heat a non-stick skillet over medium heat and pour in a small amount of batter, tilting the skillet to spread it evenly. Cook for about 1-2 minutes on each side until lightly golden. Repeat with the remaining batter.
  3. Whip the Cream: In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  4. Assemble the Crepes: Place a crepe on a plate, spread a layer of whipped cream, and add some raspberries. Fold the crepe and repeat with the remaining crepes. Serve with extra raspberries on top.

Notes

These crepes are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.

Nutrition

Find it online: https://cookingwithmayaa.com/raspberry-vanilla-cream-crepes/

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