Raspberry Vanilla Cream Crepes – Light, Fluffy & Sweetly Decadent

recipe image of a top down mise en place shot showing fresh raspberries vanilla extract heavy cream flour eggs butter sugar milk salt cinnamon nutmeg lemon juice powdered sugar whipped cream strawberry blueberry banana honey maple syrup almond extract coconut cream greek yogurt arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Raspberry Vanilla Cream Crepes – Light, Fluffy & Sweetly Decadent

A delightful and easy-to-make dessert featuring light, fluffy crepes filled with a creamy vanilla and raspberry filling.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

1 cup All Purpose Flour
2 Large Eggs
1 cup Whole Milk
2 tbsp Melted Butter
2 tbsp Granulated Sugar
1 pinch Salt
1 cup Raspberries fresh
1 cup Heavy Cream
1 tsp Vanilla Extract
1 tbsp Lemon Juice
2 tbsp Powdered Sugar

Equipment

Mixing bowl
- Whisk
Non-stick skillet,
- Spatula

Method

Prepare the Batter

Gently stir in melted butter and vanilla extract. Let the batter rest for at least 20 minutes.

Cook the Crepes

Cook for about 60 seconds until the edges start to curl and the bottom is light gold. Flip and cook for another 30 seconds. Repeat until all crepes are cooked.

Prepare the Filling

Gently toss the raspberries with sugar and lemon juice.

Assemble the Crepes

Fold or roll the crepe, then top with an extra dollop of whipped cream and a dusting of powdered sugar.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18g

Notes

Ensure your eggs and milk are at room temperature to prevent the butter from seizing. Let the batter rest to achieve the best light and fluffy crepes.

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