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Raspberry Vanilla Cream Crepes

These elegant crepes filled with vanilla cream and fresh raspberries are perfect for brunch or dessert, offering a delightful treat that feels indulgent yet easy to prepare.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 1 cup all-purpose flour Sifted for extra lightness.
  • 2 large eggs
  • 1 cup milk
  • 2 tbsp melted butter Plus more for greasing the pan.
  • 1 pinch salt
Vanilla Cream Filling
  • 1 cup heavy cream
  • 4 oz mascarpone or cream cheese Soften before use.
  • 1 tsp vanilla extract
  • 1 to 2 tbsp powdered sugar Optional, adjust sweetness to taste.
Toppings
  • 1 cup fresh raspberries
  • to taste powdered sugar for dusting
  • 1 tsp lemon zest Optional.
  • 1 tbsp raspberry liqueur Optional.
  • to taste raspberry coulis or melted chocolate Optional.
  • to taste mint leaves For garnish.

Method
 

Preparation
  1. Whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 30 minutes.
Cooking Crepes
  1. Heat a lightly buttered pan over medium heat. Pour a thin layer of batter and cook for 1 to 2 minutes per side until lightly golden. Stack and cover to keep warm.
Making the Filling
  1. Whip the heavy cream with mascarpone, vanilla, and powdered sugar (if using) until soft peaks form.
Assembling Crepes
  1. Spoon or pipe the cream onto each crepe and add fresh raspberries. Fold or roll the crepes.
  2. Dust with powdered sugar, drizzle with raspberry coulis or chocolate, and garnish with mint. Serve immediately.

Notes

Resting the batter helps relax the gluten for silkier crepes. Use a nonstick or well-seasoned crepe pan for best results, and keep cooked crepes covered to prevent drying.