Description
Light, fluffy crepes filled with luscious vanilla cream and fresh raspberries, perfect for brunch or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tbsp melted butter
- Pinch of salt
- 1 cup heavy cream
- 4 oz mascarpone or cream cheese
- 1 tsp vanilla extract
- 1–2 tbsp powdered sugar (optional)
- 1 cup fresh raspberries
- Powdered sugar for dusting
- Optional toppings: raspberry coulis, melted chocolate, mint leaves, 1 tsp lemon zest, 1 tbsp raspberry liqueur
Instructions
- In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth.
- Cover the bowl and let the batter rest for 30 minutes.
- Heat a non-stick frying pan over medium heat and lightly butter it.
- Pour a ladleful of batter into the pan, swirling to cover the surface.
- Cook for 1-2 minutes until golden, then flip and cook the other side for another minute.
- Transfer cooked crepes to a plate and cover to keep warm.
- In a separate bowl, whip together heavy cream, mascarpone, vanilla extract, and powdered sugar until soft peaks form.
- To assemble, place a crepe on a plate, add a dollop of vanilla cream, and top with fresh raspberries. Fold or roll the crepe.
- Dust with powdered sugar and drizzle with raspberry coulis or chocolate if desired.
- Serve immediately and enjoy!
Notes
Allow batter to rest for at least 30 minutes for the best texture. You can customize the filling and toppings as desired.
Nutrition
- Serving Size: 2 crepes with filling
- Calories: 450
- Sugar: 10g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 210mg