Description
Delight in these fluffy crepes filled with rich 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
Instructions
- In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, and a pinch of salt until the batter is completely smooth.
- Let the batter rest for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly coat with butter.
- Pour a small ladleful of batter into the skillet and tilt to spread evenly.
- Cook for 1–2 minutes until edges lift slightly and bottom turns golden.
- Carefully flip the crepe and cook for another minute on the opposite side.
- Stack the crepes on a plate, covering with a kitchen towel.
- In another bowl, whip the heavy cream with the mascarpone and vanilla extract until soft peaks form.
- Take a cooked crepe and spoon or pipe a generous amount of vanilla cream onto one half.
- Scatter fresh raspberries over the cream.
- Fold and serve, dusted with powdered sugar.
Notes
Try using different berries or fillings; the options are endless!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg