Delicious Raspberry Vanilla Cream Crepes – Light & Fluffy!
These light and fluffy crepes are filled with homemade raspberry vanilla cream, perfect for breakfast, brunch, or dessert. Easy to make, they bring a touch of elegance to any table. Use fresh or frozen fruit and create a versatile, family-friendly treat.
- Prep Time: 30
- Cook Time: 20
- Total Time: 50
- Yield: 4-6 crepes 1x
- Category: Easy Dessert Recipes
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup all-purpose flour
2 large eggs
1 ½ cups milk
2 teaspoons non-alcoholic vanilla extract
Butter or oil (for greasing skillet)
1 cup heavy cream
2 tablespoons powdered sugar
1 cup fresh or frozen raspberries
Powdered sugar (for dusting, optional)
Instructions
In a bowl, whisk flour, eggs, milk, and 1 teaspoon non-alcoholic vanilla extract until smooth. Let rest 30 minutes.
Heat a nonstick skillet over medium heat and grease with butter/oil. Pour ½ cup batter per crepe. Cook until bubbles form, then flip and cook briefly.
Beat heavy cream in a bowl until soft peaks form. Add 2 tablespoons powdered sugar and 1 teaspoon non-alcoholic vanilla extract. Whisk until stiff glossy peaks form.
Spread raspberry filling (mashed raspberries + a splash of milk mixed to smooth) down the center of each crepe.
Top with 2-3 tablespoons of the whipped cream and dust with additional powdered sugar if desired.
Notes
Replace all-purpose flour with whole wheat or gluten-free blend as needed.
Use almond or soy milk and dairy-free cold foam for a vegan option.
Batter rest time ensures tenderness.
Store unused crepes in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 crepe
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg