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–+ servings
Raspberry Vanilla Cream Crepes

Raspberry Vanilla Cream Crepes for a Perfect Brunch Delight

Delightful Raspberry Vanilla Cream Crepes are an easy brunch treat perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 crepes
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepes
  • 1 cup All-Purpose Flour For a gluten-free option, try using gluten-free flour.
  • 2 large Eggs Essential for binding and texture.
  • 2 cups Milk Dairy alternatives like almond or oat milk work well for a lactose-free version.
  • 2 tablespoons Melted Butter For a dairy-free substitute, consider using coconut oil.
For the Vanilla Cream Filling
  • 1 cup Heavy Cream Creates a rich, smooth filling.
  • 1 cup Mascarpone or Cream Cheese Provides a creamy structure.
  • 1 teaspoon Vanilla Extract Try using fresh vanilla bean or vanilla powder for an extra flavor boost.
  • Powdered Sugar Optional, omit for a less sweet experience.
For the Toppings
  • Fresh Raspberries Other berries like strawberries or blueberries can replace them.
  • Powdered Sugar for Dusting You can skip this for a less sugary presentation.
  • Optional Flavor Boosters (Lemon Zest, Raspberry Liqueur) Omit if you prefer a simpler taste.

Equipment

  • mixing bowl
  • Non-stick crepe pan
  • Hand Mixer

Method
 

Step-By-Step Instructions
  1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 large eggs, 2 cups of milk, and 2 tablespoons of melted butter until smooth. Let the batter rest for at least 30 minutes.
  2. Heat a non-stick crepe pan or skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of the batter into the pan, tilting to coat the bottom. Cook for 1-2 minutes until the edges start to lift, then flip it and cook for another 30-60 seconds. Stack the cooked crepes on a plate.
  3. In a mixing bowl, combine 1 cup of heavy cream, 1 cup of mascarpone (or cream cheese), and 1 teaspoon of vanilla extract. Whip the mixture until soft peaks form.
  4. Take one cooked crepe and place it on a plate. Spoon a generous dollop of the vanilla cream filling onto one half, topping it with fresh raspberries. Fold or roll the crepe.
  5. Dust the crepes lightly with powdered sugar and serve immediately to enjoy their freshness.

Nutrition

Serving: 1crepeCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Allowing the batter to rest ensures a smoother texture, making crepes lighter. Serve fresh to maintain crunchiness of raspberries.

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